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.
Great looking recipe. However, raw fish is not required when making sushi. The term sushi refers to how the rice is prepared with vinegar. There are a variety of toppings and mix-ins added to that vinegared rice. My favorite sushi is actually something they serve on Girl’s Day here called Chirashi Sushi.
Thanks for sharing! 🙂
I made this last night and it was delicious. My husband hates mango with a passion and said he wouldn’t eat it. I made him take a bite and he instantly changed his mind. It’s his new favorite. This is going on our weekly menu. Thanks for the recipe!
Thank you Michelle. It’s definitely a big compliment when it’s husband approved, and especially when it’s something they swear they wouldn’t like. Haha. 🙂 Hope you continue to enjoy!
These are so good ! I’ve made them twice already.Feel like it’s healthy too!
Wow these look so beautiful and healthy to eat! I can’t wait to try these.
Thank you Jenna! 🙂
My husband and I have made this several times and really enjoy it. It’s been a great way to use up the cucumbers we’ve had from the garden. I use light tuna because of mercury levels in albacore. The most recent time we made it, I added half a small jalapeño, finely chopped. It added a nice little kick without being too spicy. Next time I may add the whole thing!
I’m so thrilled you both have enjoyed these! The jalapeno addition sounds amazing! 🙂 Thanks for the comment Mary!
Love this as a way to add a burst of freshness to canned tuna! Cannot wait to try!
Thank you so much Amy! I hope you love it 🙂
Sushi doesn’t mean rice with raw fish. Cooked food and/or non-fish can be used a sushi ingredient and it would still be sushi.
I didn’t know that!! I always thought it was vinegar-ed rice with some kind of raw seafood or fruit/veggie. Thanks for the info!
these look awesome! looks just like at a restaurant, love it! xo
These sushi stacks are SO gorgeous, Chelsea! I love that you drizzled them with Sriracha mayo!
Awe thank you Kelly! 🙂 Xo!
Wow these look DELICIOUS. Definitely making them for the next tapas party. Quick question, the recipe says to dice an avocado, cucumber, and onion. Is this supposed to read the mango, cucumber and onion? The avocado gets mashed in the following step. Or do you split the avocado? Thanks! Can’t wait to make them.
Thank you so much Lauren!! I hope you love them 🙂 And you are totally right, thank you for catching that, I updated the recipe. I appreciate your help 🙂