Quick and easy way to make Sushi. Definitely not traditional, no sushi mat and no rolling needed but guaranteed as delicious and satisfying as traditional sushi. 4 beautiful layers starting from sushi rice, Avocado, radish, cucumber and finished with the top layer of Ahi Tuna and garnishing of your choice. Imagine that, 4 layers and not even complicated to prepare.
Ever since I started making my own Sushi at home, I never go back to buying one again. Making homemade sushi is not as difficult as it t seems, it is actually a lot of fun. Making sushi an art, and that what’s makes it fun for me. Being able to bring out creativity in preparing a food is something that excites me. I’ve made quite a lot of Sushi and shared some in my blog. There are still a lot on stand by ready for sharing as soon as I had them schedule.
I started with the traditional Sushi, did the reverse sushi too. Dynamite Roll and California Roll are my favorite so those were the ones I shared first. I started exploring the works of Sushi and I really get excited looking at different ways to make non traditional Sushi. I did Sushi Bowl, Baked Sushi and Burrito Sushi with different variation from season to vegetarian.
When I made my Shrimo adn Avocado Stack Salad, I was so please with it that I told myself I am going to make a stacked Sushi version, and so I did. This is what I am sharing with you today. 4 simple but amazing layers of Ahi Tuna Stacked Sushi , you’re going to love this
Why are they called stack salad?
Because the Ingredients and piled on top of each other to make a stack. I first saw this served in a restaurant and it definitely caught my attention. I love how attractive and eye catching the presentation, plus it taste good for something so simple to make at home. The best thing in making this at home, you can change what goes in each layers, plus it is more budget. You get to make more for a cheaper price. They price this quite expensive in restaurant. So I thought this will be a good one to share with you guys, so let’s talk about this recipe.
- First Layer: Grains or Seeds. For the first layer, I always like to use any type of grains. The likes of white rice, brown rice, sushi rice, wild rice, Quinoa or couscous. It’s a good way to make this light meal a little bit filling for lunch or a stop gap sort of meal until I have time to get a full lunch.
- Second Layer: Avocado – I often add Avocado as one of the layers. I like the creaminess that it gives to the stack salad but you can definitely change the layers to whatever you like.
- Third Layer: Radish – Just like the Avocado and other layers, you can replace it with what you like. Radish adds a nice layer or crunch plus a pop of color which makes the layer more visible.
- Fourth Layer: Cucumber – Another layer of freshness and crisp.
- Fifth Layer: The fifth layer is the star of the show, Ahi Tuna. I used the seasoned and ready to serve Ahi Tuna so I did not do any marinating. If you are using raw, make a simple marinade of soy sauce, sugar, pepper, minced garlic and ginger. Marinade for about 30 minutes. You can replace Ahi Tuna with crab stick, shrimp, canned tuna, or Salmon. Just the same, season and cook them before using.
- Sixth Layer: Garnishing – Presentation matters, and garnishing would really help do the job. Use colorful vegetables to create a nice pop of color, or use fresh herbs to add freshness, the likes of Basil, Mint, Parsley and Cilantro are my favorite herbs for garnishing. Nuts and seeds also give additional texture. Add cut Nori on top to give that Sushi look and taste. It is best to add it on top than on layers so that it doesn’t get soggy from the moisture of the layer ingredients.
How to Make Stacked Ahi Tuna Sushi
This is as easy as stacking the layers one after the other. You can choose the layers you like and use what I did as a guide. I did 6 layers, but you can make it minimum 3 layers. Let’s check out the layers
Layer 1: Sushi Rice – Use about 1/3 – 1/2 cup cooked Sushi Rice. If you want to make it more filling, go for 1/2 cup. If serving it with other dish, go for 1/3 cup so that you still have space to eat other items.
Layer 2: Avocado – I always use Avocado as one of the layers whenever I make a stacked Sushi. Avocado gives a lot of creaminess not to mention they are a good source of healthy fats which are good for us.
Layer 3: Radish- I wanted to add some crunch and color to the layers and Radish did exactly that. You can have it sliced or cubes or mixed of both. I had cubes around so that the color shows in the layer, and I had slices in the middle.
Layer 4: Cucumber also adds crunch to the layers, but most of all freshness. One reason why I also added a layer of Radish is to have the alternate colors in between layers. Having the Avocado and Cucumber pen after the other will look to flat as they are both green.
Layer 5: the top and final layer and what this stack salad is all about. Ahi Tuna. I used a pre-seasoned Ahi Tuna, ready to serve and it. All I need to do is to thaw it and layer it on top. If you are using plain Ahi Tuna, season it with salt, pepper and some Sushi soy sauce.
Layer 6: the garnishing: I used mixed greens and sliced Radish to garnish the top but you can use anything you like that make sense with the dish. You can cut up some Nori into strips and arrange it on top. That will be nice. I actually totally forgot about the Nori and only remembered it when I was eating the Sushi. Next time then.
Serve this with salad or soup on the side and you got yourself a fancy looking delicious lunch that will surely make you happy.
- 1/2 cup cooked Sushi Rice
- 1/2 small Avocado
- 6 pieces Radish
- 1/4 cup Ahi Tuna
- Leafy Greens
- Mix Greens
- Red Radish
- Pickled Ginger
- Wasabi Paste
- Sushi Sauce
- Cook the Quinoa as per package instructions
- Cook the Sushi Rice
- Prepare the Ingredients: chop and sliced the veggies
- Start layering: Lay the 4-inch ring in the serving plate. First layer, the rice, press the Sushi rice inside the ring.
- 2nd layer: layer the sliced Avocado around the sides first, this will act as border. Fill the center with diced Avocado. Sprinkle with salt and pepper.
- 3rd layer: at this stage, you will have less room in the top. Start lifting the ring slowly, about halfway. This will give extra boarder. Layer the sliced and diced Radish. I used the diced Radish for the sides so the color will pop. Use the sliced Radish to cover the top. Sprinkle with salt & pepper.
- 4th layer: Cucumber. Arrange the sliced cucumber on top. Sprinkle with salt & pepper.
- 5th layer: Arrange the Ahi Tuna on top. Sprinkle white and black sesame seed, salt and black pepper. If you are using a non seasoned Ahi Tuna, marinate it first with salt, black and sushi sauce.
- 6th layer: Garnishing. Top with some leafy greens, sliced Radish and cut Nori/seaweed.
- Serve: Serve with extra garnish on the side. Avocado, cucumber, radish, pickled ginger, sushi sauce and wasabi paste
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- Avocado and Shrimp Salsa
- Avocado and Basil Pesto Spaghetti
- Stir-Fry Shrimp and Zucchini
- Edemame Shrimp Salad
- Quinoa and Mushroom with Egg Bowl
- Avocado Tuna Salad
- Tomato Basil Soup
- Butternut Squash and Chickpea Soup
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What a beautiful dish! It could be a wedding starter course!
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it was nice how we can make simple ingredients to look like an elegant dish 🙂
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