These Ahi Tuna Sushi Stacks are a Cactus Club copycat made with a tamari vinaigrette, avocado, panko & micro greens.
How to make this recipe
Spray wonton wrappers with cooking spray, season with salt and bake for 4 minutes, flipping halfway through.
Dice tuna steaks into 1/4-inch pieces, then add chopped up orange segments, tamari, sesame oil, lime juice, chili garlic sauce, green onions, nori strips and sesame seeds.
Add a bit of the tuna mixture to a 1 cup measuring cup
Top with avocado, then press everything down hard in the measuring cup.
Drizzle a bit of hoisin sauce on a plate, then flip measuring cup upside down so it comes out in a stack-like form. Top with panko breadcrumbs and microgreens, then enjoy!
Ingredients and substitutions
- Avocados – smashed avocado or guacamole will work well.
- Microgreens – this is an optional topping for the sushi stack.
- 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 marinated ahi tuna. Then add in the diced avocado. Press down firmly 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!
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More sushi-inspired recipes
Meal prep tools
- This is the low-sodium soy sauce I use if you can't get tamari
- You can get black and white sushi sesame seeds here.
- Here's where you can get nori sheets.
- 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
- 2 medium-sized tuna steaks
- 1 orange, peeled and cut up
- 1/2 cup panko breadcrumbs
- 1 cup microgreens micro cilantro and micro radish is what Cactus Club uses
- 1 tbsp hoisin sauce for drizzling
- 3 tbsp tamari
- 1 tbsp sesame oil
- 1 tbsp lime juice
- 1 tsp chili garlic sauce
- 2 green onions thinly sliced
- 1/2 nori sheet, cut into thin strips
- 1 tsp Sesame seeds for garnish
- 1/2 (400g) package wonton wrappers
- Cooking spray
- Sea salt, to taste
- Preheat the oven to 400 F. Add wonton wrappers to a parchment-lined baking sheet, spray with cooking spray, season with salt and bake for 2 minutes. Flip then bake another 2 minutes, watching closely so they don't burn.
- Meanwhile, dice tuna steaks into 1/4-inch pieces. I find it easiest to freeze tuna for about 1 hour to get it to harden up so it's easier to cut. Add tuna and chopped up orange segments to a large bowl, tossing with tamari, sesame oil, lime juice, chili garlic sauce, green onions, nori strips and sesame seeds.
- Try your best to divide all ingredients in four. Add a bit of the tuna mixture to a 1 cup measuring cup, then top with avocado. Press everything down hard in the measuring cup (this is key to getting that stack shape).
- Drizzle a bit of hoisin sauce on a plate, then flip measuring cup upside down so it comes out in a stack-like form. Top with panko breadcrumbs and microgreens, then serve alongside wonton chips and enjoy!