Spicy Tuna Stack

Ingrédients

• 1 cup white rice
• 2 cups water
• 2 Tablespoons rice vinegar
• 1 Tablespoons sugar
• 1/2 teaspoon kosher salt
• 1/2 english cucumber (diced)
• 2 Tablespoons red onion (diced )
• 2 large avocados (ripe)
• 3 Tablespoons lemon juice (divided (about 1 large lemon))
• 1/2 teaspoon sesame oil
• 1 5-ounce can tuna (packed in olive oil, drained)
• 1/2 cup mayonnaise (divided (I love Kewpie))
• 2 1/2 teaspoons sriracha (divided)
• Toasted sesame seeds
• Nori seaweed (sliced into thin strips)

Préparation

1. 1

   Add 1 cup white rice and 2 cups water to a small pot. Bring to a boil and then cover with a lid. Reduce the heat to low and simmer for 10-15 minutes or until liquid is absorbed. Remove from heat, keeping the pot covered, and let stand for 5 minutes.

2. 2

   Once the rice is cooked, use the rice paddle to transfer it to a rimmed plate, non-stick baking sheet, chopping board, or wooden bowl to cool.

3. 3

   Meanwhile, add the rice seasoning ingredients to a small bowl and heat in the microwave for 30 seconds. Stir to combine, and to dissolve the sugar and salt. If needed, continue cooking in 15 seconds increments until everything dissolves.

4. 4

   Sprinkle the rice seasoning over the rice and gently toss with the rice paddle.

5. 5

   Peel and remove the pit from the 2 large avocados. Scoop out the flesh with a spoon and add to a bowl. Mash the avocado with a pinch of salt, pepper, 1 TBSP lemon juice, and sesame oil. Stir in the 2 Tablespoons red onion.

6. 6

   Thoroughly drain the 1 5-ounce can tuna and flake with a fork. Add to a bowl and mix with 1/4 cup mayo, 1 teaspoon sriracha, and 1 TBSP lemon juice. Stir gently.

7. 7

   In a small bowl, stir together the remaining 1/4 cup mayo with the remaining 1 ½ teaspoons sriracha sauce and 1 Tablespoon lemon juice.

8. 8

   Assemble the sushi stacks: Place four sushi stack molds on a serving plate or prepared surface. Gently add about 1/3 cup of the seasoned sushi rice into each mold, pressing down on the rice with a spoon to make an even layer.

9. 9

   Divide the avocado mixture evenly on top, pressing and smoothing (with the back of a spoon) into an even layer.

10. 10

    Divide the ½ english cucumber on top. Then, divide the tuna mixture on top and again smooth and press into an even layer.

11. 11

    Use the press to lightly press down on the tuna &, at the same time, slide the ring up & off.

12. 12

    Top the sushi stacks with any remaining cucumbers. Then, drizzle the sriracha mayo over the top and garnish with nori and sesame seeds. Enjoy immediately.