Spicy Tuna Sushi Stack

Ingredients

• 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

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 to use at the end.