Ingredients

The following ingredients have 4 Servings
  • 1 8.5 oz packet Uncle Ben's Jasmine Ready Rice
  • 2 tsps rice vinegar (or white vinegar)
  • 1 cup mayo (or light mayo)
  • 1 to 3 Tbsps Sriracha (more or less depending on spice preference)
  • 1 Tbsp toasted sesame seeds
  • 3 4 oz cans tuna (packed in water)
  • 1 avocado (diced)
  • 1/4 cup ginger soy glaze (Asian section of grocery store)
  • Optional: more sesame seeds, green onions, soy sauce, pickled ginger, wasabi paste

Instruction

  • Microwave the rice according to package directions. Put the rice in a bowl and add the rice vinegar, stir until evenly mixed.
  • Mix together the mayo and Sriracha.
  • Drain the tuna well and put in a separate bowl. Add 3 Tbsps of the Sriracha mayo, stir until evenly combined.
  • In an individual one cup measuring container first put in a few sesame seeds (this will prevent sticking) layer 1/4 of the tuna mixture, then 1/4 of the avocado, and then the 1/4 of the rice and press lightly.
  • Place a plate over the measuring cup and flip over. If it doesn’t come out right away use a fork to help slide it out. Repeat with remaining sushi stacks.
  • Drizzle the remaining Sriracha mayo and ginger soy glaze over top. Add additional toppings such as more sesame seeds, green onions, soy sauce, pickled ginger, wasabi paste.