Sophie's Kitchen Toona Sushi Stacks

Prep

3 mins

Cook

12 mins

Servings

3 stacks

Ingredients

  • 1 can Sea Salt Toona, drained

  • 1/2 cup uncooked white rice

  • 2 tablespoons rice vinegar

  • 1 mango

  • 1/2 of a cucumber

  • 1/4 of a red onion

  • 1 large avocado

  • 1 lemon

  • 1/2 cup vegan mayo

  • 1 and 1/2 teaspoons Sriracha

  • 3-6 teaspoons low sodium soy sauce

Made with

Preparation

  • Cook rice according to packaging directions. Toss cooked rice with rice vinegar and allow it to cool completely.
     

  • Dice the mango, cucumber, and red onion. Toss together with a squeeze of lemon juice

  • Mash a large avocado with some salt, pepper, and a squeeze of lemon.

  • Thoroughly drain the Toona and mix with 1/4 cup mayo.
     

  • To assemble: rinse the Toona can and beware of sharp edges. lightly spray it with nonstick spray.

    Press 1/3 of the mango mixture into the bottom of the can.

  • Press 1/3 of the avocado mixture on top.

  • Press 1/3 of the tuna mayo mixture on top.

  • Press 1/3 of the rice mixture on top. Compress.

  • Lightly run a sharp knife around the edge of the can and then invert onto a plate.
     

  • Top with 1-2 teaspoons soy sauce, sesame seeds, freshly cracked pepper, and another squeeze of lemon as desired.

  • In another bowl stir together the remaining 1/4 cup mayo with the Sriracha sauce. Drizzle over the sushi stacks.

  • Enjoy immediately!

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More info:

Sophie's Kitchen, Inc.
708 Gravenstein Hwy N, Ste 55
Sebastopol, California