Spicy Tuna Stack Recipe

If using freshly cooked sushi rice, keep it slightly warm. In a small bowl, mix 1 tablespoon rice vinegar and 1/2 teaspoon sugar until dissolved. Fold gently into 1 cup cooked rice until evenly seasoned. Let cool to room temperature.

Pat the sushi-grade tuna dry with paper towels and finely dice into small, even pieces. Place in a medium mixing bowl.

Add 3 tablespoons mayonnaise, 1.5 tablespoons Sriracha, 1/2 teaspoon sesame oil, 1 teaspoon soy sauce, 1/2 teaspoon rice vinegar to the tuna. Mix gently with a rubber spatula until evenly combined but not mushy.

Fold in 2 tablespoons thinly sliced scallions, 1 teaspoon toasted sesame seeds, 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper. Taste and adjust heat or salt: add more Sriracha for heat or a bit more soy sauce for saltiness. Chill briefly (10 minutes) if you prefer firmer stacking.

Dice the ripe avocado into small cubes. Toss with 1 teaspoon lime juice and 1/8 teaspoon salt to prevent browning and season lightly. Keep chilled until assembly.

Use a 3-inch round ring mold (or a cleaned metal cookie cutter) on individual serving plates. Place the mold on the plate and press 1/3 of the seasoned sushi rice into the bottom of the mold, compacting gently to form an even layer (about 1/4 to 1/3 inch thick).

Add a thin layer (about 2 tablespoons) of crispy wonton strips or fried shallots over the rice to provide crunch, pressing lightly so they stay in place.

Spoon 1/3 of the diced avocado mixture over the crunch layer, pressing gently to level the layer.

Top with roughly 1/3 of the spicy tuna mixture, mound slightly and press lightly to compact. Carefully remove the ring mold by lifting straight up.

Repeat to make additional stacks or make taller stacks by increasing layer thickness; ensure each component is used for every stack if serving multiple portions.

Drizzle about 1 tablespoon unagi or teriyaki sauce around the plate and a light zigzag of spicy mayo (mix equal parts mayo and Sriracha to make the 2 tablespoons if not pre-made) over the tuna. Sprinkle remaining toasted sesame seeds and a few extra sliced scallions.

Top each stack with microgreens or cilantro and tuck a nori strip alongside or on top for texture. Add pickled ginger to the side if desired and serve with lime wedges.

Serve immediately so the crunch layer stays crisp. Recommend consuming within 15 minutes of assembly for best texture.