Korean Tuna Stack (No-Bake Sushi Bake)

If you love sushi-bake flavors but don’t want to turn on the oven, make this Tuna Stack. It layers creamy avocado, savory Korean tuna and seasoned sushi rice in one small container—then flips out like a little sushi cake.

This Korean- and Japanese-inspired meal requires no baking, rolling or raw fish. Serve it with roasted seaweed and scoop up a little of every layer in each bite.

Tips for the Perfect Tuna Stack

Let the rice cool until it’s barely warm before assembling. Use a small, shallow container and press the rice down firmly so the stack holds its shape.

The avocado goes into the container first, followed by the tuna and rice. Once flipped, the avocado becomes the top layer, the tuna stays in the middle and the rice forms the base.

Korean Tuna Stack (No-Bake Sushi Bake)

Author: phuongle19 Cuisine:Korean Japanese Courses:Lunch Dinner

Difficulty:BeginnerPrep time: 10 minutesCook time: minutesRest time: minutesTotal time: 10 minutesServings:1 serving Best Season:Summer

Description

A quick, no-bake sushi-bake-inspired meal layered with creamy avocado, seasoned Korean tuna and sushi rice, then topped with spicy mayo, Sriracha and furikake.

Ingredients

Sushi Rice

• 1 cup cooked short-grain rice
• 2 teaspoons unseasoned rice vinegar
• ½ teaspoon sugar
• Pinch of salt

Korean Tuna

• 1 can Korean tuna, about 5 ounces, drained
• Up to 1 teaspoon soy sauce, to taste
• ½ teaspoon toasted sesame oil
• ½ teaspoon rice vinegar
• 1–2 tablespoons sliced green onions

Layers and Toppings

• ½ medium avocado, sliced or mashed
• Spicy mayo, for drizzling
• Sriracha, for drizzling
• Furikake
• Extra sliced green onions
• Roasted seaweed, for serving

Instructions

1. Combine the cooked rice with the rice vinegar, sugar and salt. Let it cool until barely warm.
2. Mix the drained Korean tuna with the soy sauce, sesame oil, rice vinegar and green onions.
3. Line a small, shallow container with plastic wrap.
4. Add the avocado first and spread it into an even layer.
5. Spoon the tuna mixture over the avocado.
6. Add the seasoned rice last. Press it down firmly so the stack holds together.
7. Place a plate over the container and carefully flip it. Lift off the container and peel away the plastic wrap.
8. Drizzle with spicy mayo and Sriracha. Finish with furikake and additional green onions.
9. Serve immediately with roasted seaweed.

Notes

• Use a small, shallow container for a wider, more stable stack.
• Press the rice firmly before flipping.
• Scoop through all three layers and eat each bite with roasted seaweed.

Keywords:tuna stack, Korean tuna, no-bake sushi bake, sushi rice, furikake, easy lunch