See smiles all around when you bring this Spicy Tuna 'Sushi' Stack to the table. Canned tuna is a great stand-in for raw fish in this Spicy Tuna 'Sushi' Stack recipe which gets its heat from Sriracha sauce.
1 tsp. each Sriracha sauce (hot chili sauce) and lite soy sauce
1/2 cup chopped English cucumbers
1/2 tsp. black sesame seed
1/2 cup each edamame (shelled) and rice crackers
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Let's Make It
Cook rice as directed on package, omitting salt. Remove from heat. Add onions, vinegar and sugar; mix lightly. Spread onto baking sheet; cool completely.
Combine tuna, mayo, Sriracha sauce and soy sauce.
Place 1 (3-inch) biscuit cutter in each of 2 individual to-go containers. Spoon half the rice mixture into each biscuit cutter; press to form even layer. Top with layers of cucumbers and tuna mixture. Sprinkle with sesame seed. Carefully remove biscuit cutters.
Serve sushi stacks with edamame and crackers.
These stacks can be prepared ahead of time. Refrigerate, tightly covered in biscuit cutters, up to 24 hours before serving.
Drizzle lightly with additional Sriracha sauce before serving.
If you don't have the biscuit cutters needed to prepare this recipe, you can instead use a 1-cup dry measuring cup. Spoon half the tuna mixture into cup; cover with layers of half each of the cucumbers and rice mixture. Carefully invert cup onto plate, then remove cup, tapping gently on bottom of inverted cup to release sushi stack if necessary. Repeat with remaining ingredients to prepare second sushi stack.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.