My husband and I are HUGE fans of sushi…needless to say the giving up meat on Fridays during Lent is NOT really any sort of penance for us as it is usually just an excuse to go out for sushi. I have had this recipe pinned for a while but decided to give it a try this week in hopes of finding something that could help curb those sushi cravings. It got multiple nods of approval from the husband. The original recipe credits go to http://www.chelseasmessyapron.com/tuna-sushi-stacks/ as does the photo credit. What I love about this recipe is its versatility, we used salmon filets that I baked and then flaked apart, but you can use fresh tuna, or canned tuna or salmon as well if you are in a hurry or are on a more limited budget. You can also top with whatever you want, we stuck to the recipe and used cucumber, red onion, and mango (which we tried for the first time and it was really good!!) but you can add carrots, edamame, peppers, etc and each person can customize as they desire which makes it great for feeding a family! We used Basamati rice because I had it in the cabinet to use, but I think the next time we will do brown rice or a quinoa mix. This is super easy to assemble and you can even get the little ones involved in assembly!
Here’s how we did it:
- prepare rice (or quinoa) per package instructions – we had about 3 cups of rice cooked
- bake fish (if you aren’t using canned) – we used 1 lb of frozen salmon, thawed, and baked with a little olive oil and soy sauce drizzled over the top and baked for 15-20 minutes.
- dice desired toppings (we used 1 mango, 1 cucumber, and 1/2 red onion) and add salt and pepper to taste, mix together
- peel, core, and mash 1 avocado
- Assemble your sushi stacks using a 1 cup measuring cup or a small glass:
- place diced toppings in the bottom of the cup and then spread mashed avocado on top (fill about 1/3 of the way up)
- then layer about 1/3 of a cup of fish on top of avocado
- top with about 1/3 cup of rice (until cup is full)
- ** note, do not press anything in very tightly as this will make it hard to get the stack out of the cup
- turn cup over on plate and remove cup to reveal your sushi stack!
- you can top with sesame seeds, Sriracha mayo, yum yum sauce (we made our own!), or drizzle a little soy sauce over the top