These Ahi Tuna Sushi Stacks are a Cactus Club copycat made with a sesame-soy marinade, avocado, cucumber & micro greens.
How to make this recipe
Cook sticky rice in a rice cooker or on stovetop according to package directions.
Once cooked, mix rice vinegar, sugar and salt in the sushi rice. Let cool in fridge at least 30 minutes to an hour.
Cut tuna steaks into 1/4-inch pieces. Toss tuna with soy sauce, sesame oil, nori strips and sesame seeds.
Add a bit of tuna to a 1 cup measuring cup, then layer with avocado, cucumber and sticky rice, pressing down hard on sticky rice with the back of a spoon.
Flip measuring cup upside down on a plate so mixture comes out in a stack-like form.
Top with microgreens and wonton strips, then serve and enjoy!
Ingredients and substitutions
- Avocados – smashed avocado or guacamole will work well.
- Cucumber – cucumber or carrots will give this an authentic sushi taste.
- Microgreens – this is an optional topping for the sushi stack.
- Wonton crisps – use tempura bits or anything else with a crispy texture for extra crunch.
- Sticky rice – this is highly recommended so that the sushi stacks stick together.
- Rice vinegar – if you’re in a pinch you can leave this out.
- Sugar – if you’re in a pinch you can leave this out.
- Salt (to taste)
- Tuna steaks – Feel free to use shrimp, tuna or whatever other type of seafood you enjoy in sushi
- Soy sauce – tamari or coconut aminos are great alternatives to soy sauce.
- Sesame oil – use avocado oil or olive oil in place of sesame oil but note it won’t be as fragrant.
- Lime juice – use fresh or bottled lime or lemon juice.
- Nori sheet – this will add an authentic taste but leave out if you’re in a pinch.
- Sesame seeds (for garnish)
How to perfect the sushi stack
The best way to get the perfect sushi stack is to assemble it into a measuring cup. This ensures that you get the perfect cylindrical shape that looks professionally made! Start off by filling the measuring cup with the marinaded ahi tuna. Then add in the cucumber and diced avocado followed by the rice. Press down and allow the ingredients to form to the shape of the measuring cup before flipping over to serve on a plate.
Storing and serving
You can store any leftover stacks in the fridge up to 2 or 3 days. After that point, the ahi tuna probably won't be as fresh. Since the tuna is raw, you won't want it to sit too long in the fridge anyway. I serve these sushi stacks cold when I make them fresh the first time and I serve them cold again when eating as leftovers, so there's no need to worry about reheating the next day!
Freezing the sushi rice
I like to make the sushi rice ahead of time to limit the prep time involved in this recipe! What's great, is that sushi rice can be made and kept frozen for up to a year. To make your rice ahead of time, follow the cooking instructions on the package and then wait until the rice cools before freezing in a freezer-safe container. When you're ready to make your sushi stacks, defrost the rice in the fridge overnight and make the rest of this recipe as directed.
More sushi-inspired recipes
Meal prep tools
- Here's where you can order sticky rice.
- This is the low-sodium soy sauce I use.
- You can get black and white sushi sesame seeds here.
- Here's where you can get nori sheets.
- And here's where you can get wonton crisps!
- I use the 1-cup measuring cup from this set – metal cups make it so much easier to dump all the ingredients out into a stack.
Ahi Tuna Sushi Stack (Cactus Club Copycat)
- 2 avocados, diced
- 1/2 cucumber, diced
- 1 cup microgreens
- 1/2 cup wonton crisps (you can get them in the salad dressing isle at your local grocery store)
- 2 cups cooked sticky rice (usually 1 cup dry sticky rice, 2 cups water)
- 2 tbsp rice vinegar
- 2 tbsp sugar
- 1/2 tsp salt
- 2 medium-sized tuna steaks
- 3 tbsp low sodium soy sauce
- 1 tbsp sesame oil
- 1 tbsp lime juice
- 1 nori sheet, cut into thin strips
- 1 tbsp Sesame seeds for garnish
- Cook sticky rice in a rice cooker or on stovetop according to package directions. Mix in rice vinegar, sugar and salt once done cooking. Let cool in fridge at least 30 minutes to an hour (I make it the day ahead then let it sit in the fridge overnight).
- Cut tuna steaks into 1/4-inch pieces. I find it easiest to freeze tuna for about 1 hour to get them to harden up so it's easier to cut them, but you can definitely cut them fresh if you're in a pinch. Toss tuna with soy sauce, sesame oil, nori strips and sesame seeds.
- Try your best to divide all ingredients in four. Add a bit of tuna to a 1 cup measuring cup, then layer with avocado, cucumber and sticky rice, pressing down hard on sticky rice with the back of a spoon. Flip measuring cup upside down on a plate so mixture comes out in a stack-like form. Top with microgreens and wonton strips, then serve and enjoy!