Photo: Skinny Taste
We’ve never met a Skinny Taste recipe we didn’t like and Gina makes this restaurant favorite deceivingly easy. This is so fresh and so easy.
Ingredients
For Tuna:
12 ounces raw sushi-grade tuna, cubed small
3 tablespoons reduced-sodium soy sauce, or gluten-free tamari, liquid aminos
1 1/2 teaspoon sesame oil
1 teaspoon sriracha
1 scallion, sliced
For Stacks:
1 cup cooked short-grain brown rice, heated
1 tablespoon rice vinegar
1 cup peeled and diced cucumber, about 1 medium
1/2 cup mashed avocado, about 1 medium
4 teaspoons Furikake, such as Eden Shake or use sesame seeds
4 teaspoons reduced-sodium soy sauce, or gluten-free
4 teaspoons mayonnaise
1 teaspoon sriracha sauce
Instructions
In a large bowl combine tuna, soy sauce, sesame oil, sriracha and scallions.
Gently toss and set aside while you prepare the rest.
Place the heated rice in a bowl and add rice vinegar; stir.
In a small bowl, combine mayonnaise and sriracha sauce.
Lightly spray the inside of a 1 cup dry measuring cup with oil (use one with straight edges) then start by layering 1/4 cup cucumber, then 2 tablespoons of avocado and smooth, then 1/4 of the tuna and flatten with the back of a spoon, and finally 1/4 cup rice.
Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary.
Sprinkle with Furikake and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise.
Repeat with remaining ingredients.
Thank you Skinny Taste for this recipe. Make sure you go check out the original recipe which includes tips and tricks as well as so many stellar other dishes to try.
