This was so fun to make. I think you could make this with raw tuna, shrimp, crab, imitation crab, tempura... go crazy! The trick is to pack your ingredients tightly and to spray or oil your cup mold so your stack doesn't stick to the sides. I'm so happy with how they turned out, so be creative and start stacking!
Ingredients:
1 cup of Sushi Rice
1 1/2 cups Water
1 tbsp Rice Vinegar
1/2 Cucumber diced
1/2 Avocado sliced
1 Carrot sliced
1/4 Red Onion diced
1 Jalapeno diced
1 5oz can Tuna
1/2 cup Mayo
1 1/2 tbsp Sriracha
Nori Komi Furikake Seasoning
Black and White Sesame Seeds
Soy Sauce (optional)
Instructions:
Blend the mayo and sriracha and set aside.
Cook rice as directed, add rice vinegar at the end while fluffing.
Drain the tuna of all water. Combine tuna with half of the sriracha mayo, leaving the rest for drizzle.
Take a 1 cup measuring cup or anything cylinder and begin to layer your sushi stack.
Sprinkle the sesame seeds into the bottom of the cup.
Add cucumber, red onions, jalapenos, carrot and avocado layer.
Scoop spicy tuna into the cup and use a spatula to press it down.
Add rice and press down again. Flip cup over onto plate and tap to loosen. Slowly pull cup straight up.
Finish by drizzling the remaining spicy mayo over the top and add a few more sesame seeds if you'd like. You can add some soy sauce drizzle as well if you like!
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