Description

This Quick & Easy Spicy Tuna Stack is a fresh and flavorful appetizer combining sushi-grade ahi tuna with crisp cucumbers, creamy avocado, and spicy mayo. Layered over chilled sushi rice and topped with nori strips, this dish offers a delightful balance of textures and a mild kick of heat, perfect for entertaining or a light meal.

Ingredients

Scale

Tuna Mixture

½ pound ahi tuna (sushi-grade, cubed)
2 tablespoons soy sauce (or tamari)
1 teaspoon sesame oil
½ small jalapeno (seeds removed and finely chopped, optional)
2 tablespoons pickled ginger (finely chopped)
2 tablespoons green onions (chopped)
1 teaspoon sesame seeds

Vegetables

1 cup Persian cucumbers (cubed)
1 avocado (cubed)
½ teaspoon kosher salt (divided)

Rice & Garnishes

2 cups sushi rice (cooked and chilled)
2 nori sheets (cut into strips for serving)

Spicy Mayonnaise

¼ cup Kewpie Japanese mayonnaise (or regular mayonnaise)
1 teaspoon sriracha (adjust to taste)
1 tablespoon soy sauce (or tamari)
1 tablespoon lime juice

Instructions

Prepare Tuna Mixture: In a bowl, combine the cubed ahi tuna, soy sauce, sesame oil, finely chopped jalapeno (if using), pickled ginger, chopped green onions, and sesame seeds. Gently toss everything to mix evenly without breaking up the tuna pieces.
Season Vegetables: Cube the Persian cucumbers and avocado to a similar size as the tuna. Place each in separate small bowls and sprinkle half of the kosher salt over each to season them lightly.
Assemble the Tuna Stack: Using a 1-cup measuring cup, layer a few spoonfuls of the tuna mixture first, followed by the cucumbers, then avocado. Top the stack with sushi rice and gently press down to flatten and compact the layers for a neat presentation.
Make Spicy Mayonnaise: In a small bowl, mix together the mayonnaise, sriracha, soy sauce, and lime juice until smooth. Taste and adjust the sriracha if you want a spicier kick.
Plate the Stacks: Carefully invert the measuring cup onto a serving plate to release the tuna stack. Repeat this process to make a total of 4 stacks.
Garnish and Serve: Drizzle the prepared spicy mayonnaise over each stack and sprinkle additional sesame seeds on top. Serve with nori strips on the side or paired with wonton chips for added crunch.

Notes

Use sushi-grade ahi tuna to ensure the best taste and safety when serving raw fish.
Adjust the amount of sriracha in the spicy mayo to control the heat level to your preference.
To make it gluten-free, use tamari instead of soy sauce.
Keep all ingredients chilled until assembly to maintain freshness.
This recipe serves well as an appetizer or a light entree.

Prep Time: 15 minutes
Cook Time: 20 minutes (for cooking and chilling sushi rice)
Category: Appetizer
Method: No-cook assembly
Cuisine: Japanese-inspired

Nutrition

Serving Size: 1 tuna stack (about 1 cup)
Calories: 280 kcal
Sugar: 2 g
Sodium: 550 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 4 g
Protein: 20 g
Cholesterol: 40 mg

Keywords: spicy tuna stack, ahi tuna appetizer, sushi stack, spicy tuna recipe, Japanese appetizer, sushi rice stack