Tuna Sushi Stacks are the easiest way to satisfy sushi cravings! Layer the ingredients in a measuring cup, then drizzle with soy sauce and spicy mayo.
Tuna Sushi Stacks
I came across a video from my talented friend Gina at Skinnytaste making California Sushi Stacks, and the second it ended, I needed sushi stacks for lunch! I didn’t have all the ingredients, so I made my own version—and just like that, I was hooked.
My version has a fresh cucumber mango salad, mashed avocado, creamy tuna, and tender rice, all stacked up and drizzled with soy sauce and Sriracha mayo. Sweet, savory, creamy, and a touch of spice—it’s so good!
Tuna Sushi Ingredients
- White rice: Short-grain or sushi rice sticks better for straightforward stacking.
- Rice vinegar: Adds a light tang and classic sushi flavor.
- Mango: A ripe mango adds sweetness and juice.
- Cucumber: English or mini cucumbers are crisp and more flavorful.
- Red onion: Adds a little bite to balance the sweet mango.
- Avocado: A ripe avocado makes the stack creamy and helps hold it together.
- Lemon: Keeps the avocado fresh and adds a bright pop of flavor.
- Tuna: Tuna in olive oil has more flavor—drain well.
- Mayo: Makes the tuna creamy and helps bind the layers.
Toppings
- Soy sauce: Adds the reliable finishing sushi flavor—drizzle on Tuna Sushi stacks to taste.
- Sesame seeds: Add a light crunch and nutty flavor.
- Spicy mayo: Brings a little heat to balance the creamy and sweet.
Recipe Tips
- Use tuna in olive oil for the best flavor in Tuna Sushi. It’s richer and fresher tasting.
- Ripe mangoes and avocados make all the difference! They add the best creamy texture and flavor.
- Milder onion flavor: If raw red onion is too strong, soak chopped onion in cold salted water for 10 minutes, then drain well.
- Easier stacking: Lightly grease the measuring cup before filling. Run a sharp knife around the edges before flipping. Some mango cucumber salad may stick—just scoop it out and add it on top.
Quick Tip
To see if an avocado is ripe, press near the stem—it should feel soft but not mushy, like the tip of your nose. For a mango, give it a gentle squeeze—a ripe one will be soft but not squishy.
Shortcuts
Make Tuna Sushi Even Faster!
- Use leftover rice: I prepare a big batch of white rice at the start of the week.
- Try Minute Rice: These packets microwave in just 1 minute.
- Prep ahead: Make the mango salad and spicy mayo a day or two before.
- Grocery shortcuts: Grab pre-cut mango spears—just dice and toss in!
- Use mashed avocado packs: Check the label to make sure the only ingredient is avocado.
Storage
Leftover Tuna Sushi?
- Eat fresh: Best enjoyed right after making for the best texture.
- Store separately: Keep rice, tuna, salad, and sauce in separate containers if you have leftovers.
