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Tuna "Sushi" Stacks

These simple Tuna Stacks are an explosion of flavor! We use a 1-cup measuring cup to quickly assemble these stacks which have four easy layers: a simple cucumber mango salad, creamy avocado, lemon-olive oil tuna, and sweet white rice.
Course Dinner, lunch
Cuisine Healthy
Keyword tuna stack
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 sushi stacks
Calories 402kcal
Author Chelsea, inspired by SkinnyTaste
Cost $8.12


  • 1/2 cup (98g) uncooked white rice + 1 cup water (207g)
  • 2 tablespoons rice (or rice wine) vinegar
  • 1 large ripe mango (~1-1/4 cup; 194g)
  • 1/2 cup (70g) Persian or English cucumber (~1/2 English cucumber, 1 Persian cucumber)
  • 1/4 cup (31g) diced red onion (~1/4 of an onion)
  • 1 large ripe avocado
  • 1 large lemon (juiced), juice divided
  • 5 ounce canned tuna packed in olive oil, well-drained
  • 1/2 cup (100g) regular mayo, divided (we love Hellman's/Best Foods)
  • 1.5 teaspoons Sriracha
  • 3-6 teaspoons low sodium soy sauce
  • Optional: fine sea salt & pepper, sesame seeds (I used black and white)


  • RICE: Add 1/2 cup rice and 1 cup water to a small pot. Season with 1/2 teaspoon fine sea salt, or to taste. Bring to a boil and then cover with a lid. Reduce the heat to low and simmer for 10-15 minutes or until liquid is absorbed. Remove from heat, keeping the pot covered, and let stand and steam for 5-10 minutes. Remove the lid, let cool slightly, and then toss with rice vinegar and let fully cool.
    Alternatively, use cold leftover rice or white Minute Rice (1 cup uncooked) for a super-quick assembly.
  • MANGO SALAD: Meanwhile, dice the mango, cucumber, and red onion. Toss together in a small bowl with 1 teaspoon lemon juice.
  • AVOCADO: Peel and remove the pit from an avocado. Scoop out the flesh with a spoon and add to a bowl. Mash the avocado with a pinch of salt, pepper, and 1 teaspoon lemon juice. (I add 1/8 teaspoon salt & 1/8 teaspoon pepper.)
  • TUNA: Thoroughly drain the tuna and flake with a fork. Add to a bowl and mix with 1/4 cup (50g) mayo and another 1 teaspoon lemon juice. Stir gently.
  • ASSEMBLE: Lightly spray four 1-cup measuring cups with nonstick spray. Divide the mango salad evenly into the bottom of each measuring cup. Compress the salad with the back of a spoon. Divide the avocado mixture evenly on top, pressing and smoothing (with the back of a spoon) into an even layer. Divide the tuna mixture on top and again smooth and press into an even layer. Divide the rice evenly on top of that. Use the back of a fork to press down and compress everything into each measuring cup. Repeat in all four measuring cups. As you finish one stack, put it in the fridge; they are slightly easier to remove when chilled for a few minutes.
  • SERVE: Lightly run a sharp knife around the edge of the measuring cup and then invert onto a plate. (I do this by putting a plate on top of the measuring cup, flipping it over, and then gently pulling the cup up and off.) Some of the mango salad may be stuck behind in the cup; simply pull it out and put it on top. Drizzle each Tuna Stack with 1-2 teaspoons soy sauce, sesame seeds, and another squeeze of lemon as desired.
  • SRIRACHA MAYO: In another bowl stir together the remaining 1/4 cup (50g) mayo with the Sriracha sauce (See Note 1) and 1 more tablespoon lemon juice. Drizzle over the Tuna Stacks. Enjoy immediately. These stacks don't store well.



Note 1: add Sriracha sauce to heat preference. As written, this sauce has a pretty good kick to it.


Serving: 1serving | Calories: 402kcal | Carbohydrates: 25g | Protein: 10g | Fat: 30g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 446mg | Potassium: 504mg | Fiber: 6g | Sugar: 10g | Vitamin A: 694IU | Vitamin C: 41mg | Calcium: 35mg | Iron: 1mg