Spicy Tuna Sushi Stack


  • 1/2 cup jasmine rice cooked

  • 1 Tbsp rice vinegar

  • 1/2 of a Japanese cucumber kyuri, diced

  • 1/2 avocado thinly sliced

  • 1/2 carrot finely grated

  • 1 can 5 ounces Wild Selections Solid White Albacore Tuna in Water

  • 1/2 cup regular mayo

  • 1 1/2 tsp Sriracha or to taste if you like it hotter

  • Optional: black and white sesame seeds


  • 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 to use at the end.

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