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Sushi Stacks

Cook Time 14 minutes
Servings 4

Ingredients

  • 1 cup Cooked sushi rice
  • 1 1/2 tbsp Rice vinegar
  • 1/2 Cucumber Diced and patted dry
  • 1 Avocado Thinly sliced
  • 1 Carrot Finely grated
  • 1 5oz can tuna in water
  • 1 1/2 tbsp Siracha
  • 1/2 cup Mayonnaise
  • 1 tbsp Sesame seeds

Instructions

  • In a bowl, mix mayo and sriracha. Set aside.
  • In another bowl, combine cooked rice and rice vinegar. Cover and set aside.
  • In a third bowl, drain tuna of all water and combine with half of the sriracha mayo. Leave the remainder for drizzling at the end.
  • To assemble, take a 1/2 cup measuring cup and sprinkle sesame seeds into the bottom if desired. Next, layer 1/3 of the cumber, carrot, and avocado. spread 1/3 of the tuna on top and press down evenly with a spoon or spatula. Lastly, add 1/3 cup of sushi rice.
  • Flip the cup onto a plate and tap to loosen, slowly pulling the cup straight up to release stack.
  • Drizzle with remaining sriracha mayo and sprinkle with more sesame seeds.