Spicy Tuna Sushi Stacks

Spicy Tuna Sushi Stacks

These Spicy Tuna Sushi Stacks are a great, easy at home recipe version of a spicy tuna roll.

Sushi is a huge treat when we go out to dinner, and one of my all time favorite foods.

Making it at home myself, hmmm…let’s just say I’m not a fan.

And yes, I am totally not doing the spicy tuna roll “correctly” by using the Uncle Ben’s Ready Rice and the canned tuna.


But it’s a huge time saver with this rice and it works perfectly for the stacking part.

I happen to love canned tuna, but you could certainly get some sushi grade ahi tuna and use that instead.

This was our Monday dinner and I am making gorgeous sushi stacks, which I think is impressive enough.

The canned tuna will work juuuuuuust fine 😉

can of tuna and packet of ready rice for spicy tuna sushi stacks

How to make Spicy Tuna Sushi Stacks

Make sure you drain the tuna really well and then put it in a bowl.

Mix together mayo and Sriracha in a separate bowl to make the spicy mayo.

Add 3 Tbsps of the spicy mayo to the tuna and mix it, save the rest of the Sriracha mayo to drizzle over top of the sushi stacks.

tuna in a bowl with sriracha mayo for spicy tuna sushi stacks

Also microwave the Uncle Ben’s Jasmine Rice and put that into a bowl mixed with some rice vinegar.

Once the rice is cooled a bit you get to start making the stacks!

As you can see, the equipment here is not fancy at all.

I am using an individual one cup measuring container to build these.

Start by putting some toasted sesame seeds in the bottom, it will help prevent sticking when you flip them upside down.

sesame seeds in bottom of a cup

After the sesame seeds goes a fourth of the spicy tuna mixture.

first tuna layer of sushi stack in a cup

Then a fourth of the avocado.

avocado layer of sushi stack in a cup

And finally a fourth of the cooked rice.

I did stir in some sesame seeds to my rice just because I like the extra bit of sesame flavor.

Press everything down slightly with the back of a spoon.

rice layer of sushi stack

For the unveiling of the sushi stack you could totally get your family to make the drum roll sound 😉

Put the plate over the measuring cup and flip it over.

Then…..drum roll please…carefully lift the cup up and you have a gorgeous Spicy Tuna Sushi Stack!

To make it even prettier and even more tasty top with the Sriracha mayo.

Spicy Tuna Sushi Stacks

And ginger soy glaze (found in the Asian section of the grocery store or Amazon), more sesame seeds and sliced green onions.

Spicy Tuna Sushi Stacks

We enjoyed ours with some pickled ginger and soy sauce as well.

Wasabi paste would be great too!

Spicy Tuna Sushi Stacks

More recipes you might enjoy like these tuna sushi stacks…

Salmon Sushi Bowls

Salmon Sushi Bowls

Cauliflower Rice Sushi Bowls

Cauliflower Rice Sushi Bowls

Shrimp Tempura Sushi Tacos

Shrimp Tempura Sushi Tacos

Surf and Turf Sushi Bowls

Surf and Turf Sushi Bowls

Honey Wasabi Salmon

Honey Wasabi Salmon

Follow me on:

And join my Grilling and Smoking Facebook Group!

Spicy Tuna Sushi Stacks

Spicy Tuna Sushi Stacks is the easy way to enjoy sushi at home, tuna in a spicy mayo stacked over rice and avocados with a yummy glaze!

Course Main Course
Cuisine American, Asian
Keyword Balsamic Glaze, Cheap Meal, copycat, Easy, Lazy Sushi, Recipe, Sushi, Sushi Stacks, TikTok, Tuna
Prep Time 10 minutes
Cook Time 2 minutes
Servings 4 sushi stacks
Calories 480 kcal
Author Cheri Renee


  • 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


  1. Microwave the rice according to package directions. Put the rice in a bowl and add the rice vinegar, stir until evenly mixed.

  2. Mix together the mayo and Sriracha.

  3. Drain the tuna well and put in a separate bowl. Add 3 Tbsps of the Sriracha mayo, stir until evenly combined.

  4. 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.

  5. 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.

  6. 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.

My new cookbook is now available, check it out HERE!

Traeger Grill and Smoker Cookbook