These Ahi Tuna Sushi Stacks are a Cactus Club copycat made with a sesame-soy marinade, avocado, cucumber & micro greens.

Step 1 Cook sticky rice in a rice cooker or on stovetop according to package directions. Mix in rice vinegar, sugar and salt once done cooking.

Step 2 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).

Step 3 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.

Step 4 Toss tuna with soy sauce, sesame oil, nori strips and sesame seeds.

Step 5 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.

Step 6 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!

Check out a couple of our other shrimp recipes below!