Spicy Tuna Sushi Stacks: A Culinary Adventure

Ingredients

Main Ingredients

• 200 g sushi‑grade tuna, diced
• 1 cup short‑grain sushi rice
• 1 ½ cups water (for cooking rice)
• ¼ cup rice vinegar

Topping & Sauce

• 2 tablespoons Japanese mayo (or regular mayo)
• 1 tablespoon sriracha sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon soy sauce (or tamari)

Seasonings & Garnish

• ½ avocado, sliced thin
• ¼ cucumber, julienned
• 2 scallions, finely chopped
• 1 tablespoon black sesame seeds
• Optional: pickled ginger and wasabi for serving

Instructions

Mixing the Spicy Tuna

1. Combine the sauce. In a small bowl whisk together 2 tablespoons Japanese mayo, 1 tablespoon sriracha, 1 teaspoon toasted sesame oil, and 1 teaspoon soy sauce. The mixture should be smooth, glossy, and slightly spicy.
2. Season the tuna. Add the diced tuna to the sauce, tossing gently to coat each piece. Let the tuna rest for 5 minutes so the flavors meld; the acid from the soy and sesame oil will brighten the fish.
3. Check consistency. If the mixture feels too thick, stir in a splash of cold water or a few drops of extra soy sauce. The goal is a creamy coating that clings without drowning the tuna.