INGREDIENTS
12 ounces raw sushi grade tuna, cubed small
3 tablespoons reduced sodium soy sauce
1 1/2 teaspoon sesame oil
1 teaspoon sriracha
1 scallion, sliced
For Stacks:
1 cup cooked short-grain brown rice, heated
1 tablespoon rice vinegar
1 cup peeled and diced cucumber, about 1 medium
1/2 cup mashed avocado, about 1 medium
4 teaspoons sesame seeds
4 teaspoons reduced-sodium soy sauce, or gluten-free
4 teaspoons mayonnaise
1 teaspoon sriracha sauce
DIRECTIONS
In a large bowl combine tuna, soy sauce, sesame oil, sriracha and scallions.
Gently toss and set aside while you prepare the rest.
Place the heated rice in a bowl and add rice vinegar; stir.
In a small bowl, combine mayonnaise and sriracha sauce.
Lightly spray the inside of a 1 cup dry measuring cup with oil (use one with straight edges) then start by layering 1/4 cup cucumber, then 2 tablespoon of avocado and smooth, then 1/4 of the tuna and flatten with the back of a spoon, and finally 1/4 cup rice.
Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary.
Sprinkle with sesame seeds and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise.
Repeat with remaining ingredients.
