A delicious tuna stack made with sushi rice, avocado, and sushi-grade ahi tuna, served with a trio of dipping sauces. This healthy and satisfying dish is easy to prepare and impressively presented.
1: Cook rice according to packaging instructions.
2: Fluff rice and allow it to cool to room temperature.
3: Grease the inside of your forming mold and tamper with avocado oil to prevent rice from sticking.
4: Scoop rice into the mold and fill about halfway. Use the tamper to compress rice to a layer about 1 ½ inch thick.
5: Add a layer of diced avocado and gently compress without putting too much pressure to avoid smashing your avocado.
6: Finish with a layer of tuna then use your tamper to compress the stack down while removing the mold.
7: To make wasabi mayo, combine mayo and wasabi in a ratio of 2:1 and mix well.
8: Add wasabi mayo, hoisin, and sriracha to your plate and top with microgreens.
9: Serve with soy sauce on the side, if desired.
