Asian, Better Than Takeout, Dairy-Free, Entrée, Gluten-Free, Lightened Up, Seafood, Vegetarian

Stoked for Sushi Stacks


I’ve died and gone to sushi heaven. These Tuna Sushi Stacks are to die for. I’ve been eyeing this recipe on Skinny Taste since last summer and have always made a deconstructed version, since the stack never quite works out for me. This time, I went for the full deal — still obviously struggled with keeping the stack neat — and added mango and carrots to my top layer. The sweet addition from the mango was a great decision. I’ve stocked up on mangos lately since Whole Foods has had the 5 for $5 sale. Swapping brown for white rice and adding rice vinegar allows the rice to get “sticky” like you find in sushi restaurants without adding sugar to achieve the same effect. Overall, the sushi stack was tangy, sweet, savory and salty. Also, it’s light, yet filling and satisfies all of your sushi cravings while being homemade and on a budget.

Ingredients (serves 2).

For the Cucumber Mango Layer:

  • 1/4 c matchstick carrots, finely chopped
  • 1 mini cucumber, quartered and finely chopped
  • 1/4 c mango, finely diced
  • 1 lemon wedge, juiced
  • Freshly cracked pepper

For the Rice Layer:

  • 1/4 c brown rice, uncooked
  • 1 T rice vinegar

For the Stack:

  • 1/4 c avocado, mashed
  • 4 oz canned tuna, no salt added, drained
  • 2 t low-sodium soy sauce
  • Sriracha
  • Sesame seeds


  1. Cook rice according to package directions, adding only water. Once done, fluff with a fork and toss with rice vinegar. Allow to completely cool. This makes the rice sticky.
  2. In a small bowl, mix all ingredients for cucumber layer. Set aside.
  3. Using a 1 c dry measuring cup, layer half of the cucumber layer on the bottom, top with 1/8 c mashed avocado, 2 oz of tuna (half the can) and 1/2 c rice. Top with a clean plate.
  4. Carefully flip the plate and cup upside down, so the plate is on the bottom to free the stack from the measuring cup. You may need to lightly tap the bottom and sides of the measuring cup.
  5. Drizzle the stack with 1 t soy sauce and sriracha. Sprinkle with sesame seeds.
  6. Repeat with remaining ingredients for the second stack. (Alternatively, you can prepare ingredients the same way, but skip the measuring cup and combine in a bowl for a sushi bowl.)
  7. Enjoy!

Inspired by Skinny Taste‘s “Spicy California Shrimp Stack.”

Nutrition for 1 stack.
276 calories  •  8.2 g fat (26%)  •  33.6 g carbs (47%)  •  18.9 g protein (27%)  •  7.6 g sugar
* These are estimates based off specific products I used and how I entered ingredients in a fitness tracker. This is completely subjective and used to give a rough nutritional estimate.




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