Tuna Sushi Stack Recipe

Rinse the sushi rice under cold water until the water runs clear (about 3–4 rinses) to remove excess starch.

Combine rinsed rice and 1.1 cups water in a small pot. Cover, bring to a gentle simmer over medium-high heat, then reduce to low and cook for 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

While rice rests, warm 2 tbsp rice vinegar, 1 tbsp sugar and 1 tsp salt in a small saucepan just until sugar dissolves (do not boil). Fold seasoning gently into the hot rice using a wooden paddle or spatula, fanning as you fold to help it gloss. Spread rice in a shallow bowl to cool to slightly warm.

Dice the sushi-grade ahi into uniform 1/4" cubes and place in a bowl.

In a small bowl combine 2 tbsp soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar and 1 tsp grated ginger. Pour over diced tuna and gently toss to coat. Stir in 1 tsp toasted sesame seeds and the white part of 1 scallion. Refrigerate briefly while finishing other components (10–15 minutes) to let flavors meld.

If using a ring mold (2.5–3" diameter), lightly oil or line with plastic wrap. Place the mold on your serving plate.

Spoon about 3/4 cup seasoned sushi rice into the mold and press gently to form an even base (adjust volume if using different mold size).

Add a layer of diced avocado (about half the avocado) evenly over the rice, pressing lightly.

Spoon half of the marinated tuna mixture over the avocado and press gently to compact.

Add a thin layer of diced mango and a few cucumber julienne for brightness.

Top with remaining tuna, pressing lightly. Carefully lift the ring mold straight up to release the stack.

Garnish the top with a drizzle of soy-ginger glaze and a small zigzag of spicy mayo. Sprinkle with toasted sesame seeds, sliced green scallion, microgreens or cilantro, and a few pieces of pickled ginger on the side.

In a small saucepan combine 3 tbsp soy sauce, 1 tbsp mirin, and 1 tbsp brown sugar or honey with 1 tsp grated ginger. Bring to a gentle simmer over medium-low heat.

Mix 1/2 tsp cornstarch with 1 tsp cold water to make a slurry. Whisk slurry into the simmering sauce and cook 30–60 seconds until slightly thickened to a glossy glaze. Remove from heat and cool to warm.

Whisk together 3 tbsp Japanese mayonnaise, 1 tsp Sriracha and 1/2 tsp lime juice until smooth. Taste and adjust heat. Transfer to a squeeze bottle or small piping bag for neat application.

Arrange seasoned prawn crackers on the plate beside the tuna stack. If crackers are plain and you want extra seasoning, lightly brush with a mixture of 1 tsp soy and 1/2 tsp sesame oil and sprinkle a pinch of toasted sesame seeds.

Drizzle remaining soy-ginger glaze around the plate for presentation and add additional spicy mayo dots or lines. Serve with lime wedges and pickled ginger. Encourage guests to scoop a little of each layer with a prawn cracker or use chopsticks.