Tuna Sushi Stacks are the easiest way to satisfy sushi cravings! Layer the ingredients in a measuring cup, then drizzle with soy sauce and spicy mayo.
Tuna Sushi Stacks
I came across a video from my talented friend Gina at Skinnytaste making California Sushi Stacks, and the second it ended, I needed sushi stacks for lunch! I didn’t have all the ingredients, so I made my own version—and just like that, I was hooked.
My version has a fresh cucumber mango salad, mashed avocado, creamy tuna, and tender rice, all stacked up and drizzled with soy sauce and Sriracha mayo. Sweet, savory, creamy, and a touch of spice—it’s so good!
Tuna Sushi Ingredients
- White rice: Short-grain or sushi rice sticks better for easy stacking.
- Rice vinegar: Adds a light tang and classic sushi flavor.
- Mango: A ripe mango adds sweetness and juice.
- Cucumber: English or mini cucumbers are crisp and more flavorful.
- Red onion: Adds a little bite to balance the sweet mango.
- Avocado: A ripe avocado makes the stack creamy and helps hold it together.
- Lemon: Keeps the avocado fresh and adds a bright pop of flavor.
- Tuna: Tuna in olive oil has more flavor—drain well.
- Mayo: Makes the tuna creamy and helps bind the layers.
Toppings
- Soy sauce: Adds the perfect finishing sushi flavor—drizzle on Tuna Sushi stacks to taste.
- Sesame seeds: Add a light crunch and nutty flavor.
- Spicy mayo: Brings a little heat to balance the creamy and sweet.
Recipe Tips
- Use tuna in olive oil for the best flavor in Tuna Sushi. It’s richer and fresher tasting.
- Ripe mangoes and avocados make all the difference! They add the best creamy texture and flavor.
- Milder onion flavor: If raw red onion is too strong, soak chopped onion in cold salted water for 10 minutes, then drain well.
- Easier stacking: Lightly grease the measuring cup before filling. Run a sharp knife around the edges before flipping. Some mango cucumber salad may stick—just scoop it out and add it on top.
Quick Tip
To see if an avocado is ripe, press near the stem—it should feel soft but not mushy, like the tip of your nose. For a mango, give it a gentle squeeze—a ripe one will be soft but not squishy.
Shortcuts
Make Tuna Sushi Even Faster!
- Use leftover rice: I prepare a big batch of white rice at the start of the week.
- Try Minute Rice: These packets microwave in just 1 minute.
- Prep ahead: Make the mango salad and spicy mayo a day or two before.
- Grocery shortcuts: Grab pre-cut mango spears—just dice and toss in!
- Use mashed avocado packs: Check the label to make sure the only ingredient is avocado.
Storage
Leftover Tuna Sushi?
- Eat fresh: Best enjoyed right after making for the best texture.
- Store separately: Keep rice, tuna, salad, and sauce in separate containers if you have leftovers.
More Recipes With Tuna
- Creamy Tuna Pasta made in one pot
- Tuna Patties served over a quick slaw
- Avocado Tuna Salad with a creamy dressing
- Mediterranean Tuna Orzo Salad with a lemon dressing
- Tuna Salad Wraps with fresh veggies
Tuna Sushi Stacks
Tuna Stacks are sushi without the fuss! Quick layers of fresh ingredients topped with soy sauce and spicy mayo.
Equipment
- 4 1-cup measuring cups
Ingredients
- 1/2 cup uncooked white rice see note 1
- 2 tablespoons rice vinegar
- 1 large ripe mango diced (1-1/4 cup)
- 1/2 cup diced English cucumber
- 1/4 cup diced red onion 1/4 of an onion
- 1 large ripe avocado see note 2
- 2 large lemons divided
- 5 ounces olive oil packed tuna well-drained
- 1/2 cup mayo divided
- Cooking spray
- 3 to 6 teaspoons reduced-sodium soy sauce
- Salt and pepper
- Sesame seeds optional, I use black
- 1-1/2 teaspoons Sriracha
Instructions
- Add rice, 1 cup water, and ½ tsp salt to a small pot. Bring to a boil, cover, and reduce heat to low. Simmer for 10–15 minutes until water is absorbed. Remove from heat, keep covered, and let steam for 10 minutes. Fluff with a fork, stir in rice vinegar, and let cool.
- In a small bowl, toss diced mango, cucumber, and red onion with 1 tsp lemon juice.
- Peel and pit the avocado. Mash in a bowl with 1 tsp lemon juice, salt, and pepper (I add 1/8 tsp of each.)
- Drain tuna well and add to a bowl. Mix with ¼ cup mayo and 1 tsp lemon juice.
- Lightly spray four 1-cup measuring cups with cooking spray.Layer 1: Divide mango salad evenly, pressing down with a spoon.Layer 2: Add avocado and smooth into an even layer.Layer 3: Add tuna and press down gently.Layer 4: Top with rice, pressing down firmly with the back of a spoon. Refrigerate stacks for a few minutes to make them easier to remove.
- Run a sharp knife around the edges. Place a plate over the measuring cup, flip it over, and gently lift the cup off. If any mango salad sticks, scoop it out and place it on top. Drizzle each stack with 1–2 tsp soy sauce and sesame seeds if using.
- Mix remaining ¼ cup mayo with Sriracha (see note 3) and 1 tbsp lemon juice. Drizzle over stacks and enjoy immediately.
Video
Recipe Notes
Note 1: Alternatively, use cold leftover rice or microwave rice packets (1 cup uncooked) for a super-quick assembly.
Note 2: Or use mashed avocado packs: Check the label to make sure the only ingredient is avocado.
Note 3: Adjust Sriracha to your spice preference. If it’s too spicy, stir in a little sugar to balance the heat.
Storage: Best enjoyed fresh. If you have leftovers, store each component separately and assemble just before eating.
Nutrition
Serving: 1serving | Calories: 402kcal | Carbohydrates: 25g | Protein: 10g | Fat: 30g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 446mg | Potassium: 504mg | Fiber: 6g | Sugar: 10g | Vitamin A: 694IU | Vitamin C: 41mg | Calcium: 35mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Any ideas for swapping out the rice? Low carb option?
We have always enjoyed cauliflower rice! I use my box grater and then cook it in a dry pan on low to medium low heat until very lightly browned and cooked through! Swap it in the place of the rice!
Love that! Thanks for sharing Michelle! 🙂
I knew I had to make these the instant I
saw the picture. I did, and they’re as delicious as they look. Opted for green onions instead, sweetened my rice vinegar,
added sesame seeds and sprinkled
crushed nori on them to finish. Thank
you for the inspiration and clear
instructions (the photos are great) 👏👌
Delish! I am so happy you enjoyed! Thanks Monira! 🙂
Another great recipe! Just made these today for lunch and I almost forgot to top with soy sauce, so I had tried it without and loved it and then remembered to top it with the soy and wow what a difference. This is a great dish for a fancy brunch! Thanks again Chelsea!
I am so thrilled you enjoyed! Thanks Lori! 🙂
The recipe was easy to follow! And it was delicious! However, we couldn’t find sriracha !
I’m so glad you enjoyed these! Hopefully you can get the sriracha next time! 🙂
It was really good. I used ginger sesame dressing and it really set it off!
Delish! I’m so glad you enjoyed! 🙂
I had this recipe saved for 4 years while I was living out of the country in St. Kits. I waited all that time to make it with my boyfriend. The recipe was so good, now I have a husband. Thanks Chelsea!
This is so awesome! I am so happy to hear this! 🙂
How can I reduce the Fat grams in this most delicious recipe ?
Your recipe looks so delicious
You could try a low fat/lite mayo
I love this recipe but I’m wondering if anyone has a suggestion for an alternate fruit to add? I was thinking maybe pineapple? My family doesn’t really like mango.
Not only does it look delicious, but it’s beautiful too. I can’t wait to make these! Can you recommend some sides to make it into a full lunch or dinner?
Thanks Elizabeth! 🙂 I’d just make more (double/triple recipe) for a full lunch/dinner 🙂 You could also do this mango salad on the side!