- To make the seasoned sushi rice, rinse uncooked sushi rice in cold water several times, then drain. Transfer to a rice cooker and add 1 cup water. Once cooked, transfer to a large prep bowl. Using a wooden paddle, gently spread the grains to allow to slightly cool. Season with rice vinegar, sugar and salt. Allow the rice to come to room temperature before assembling.
- In small bowl, combine the plant-based tuna, sesame oil and toasted sesame seeds, and set aside.
- For the ponzu sauce: Add all ingredients to a small saucepan and bring to a simmer over medium-high heat. Allow to simmer for 4-5 minutes. Remove the kombu, pour sauce into a small jar and allow to cool.
- For the sriracha mayonnaise: In another small bowl, combine the mayonnaise and sriracha, and stir well.
- To assemble the stack: For each serving, using a cylinder, layer in the following order pressing down as you go so layers are even — seasoned rice at the bottom, seasoned plant-based tuna, mango, then top with avocado. Gently remove the cylinder and repeat for other plates.
- To finish each plate, sprinkle green onion over each stack and drizzle with ponzu and sriracha mayonnaise.
Island Tuna Stack with Ponzu Sauce
- Preparation15 minutes
- Cook Time 25 minutes
- Serves 4-6
INgredients
For Sushi Rice
- 1 cup uncooked sushi rice
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- ¼ teaspoon fine sea salt
- 2 pouches Good Catch® Naked in Water Plant-Based Tuna
- 1 tablespoon toasted sesame oil
- ½ tablespoon toasted sesame seeds
For Ponzu Sauce
- ½ cup soy sauce or tamari
- ¼ cup mirin
- 2 tablespoons sugar of choice, cane or agave syrup
- ½ cup orange juice
- Juice from 2 lemons
- 1 piece kombu
For Sriracha Mayonnaise
- ¾ cup plant-based mayonnaise
- 2-3 tablespoons sriracha
- 2 mangoes, cubed small
- 2 avocados, cubed small
- 3 green onions, sliced thin, for garnish
- Tortilla or wonton chips, for serving
Instructions
- To make the seasoned sushi rice, rinse uncooked sushi rice in cold water several times, then drain. Transfer to a rice cooker and add 1 cup water. Once cooked, transfer to a large prep bowl. Using a wooden paddle, gently spread the grains to allow to slightly cool. Season with rice vinegar, sugar and salt. Allow the rice to come to room temperature before assembling.
- In small bowl, combine the plant-based tuna, sesame oil and toasted sesame seeds, and set aside.
- For the ponzu sauce: Add all ingredients to a small saucepan and bring to a simmer over medium-high heat. Allow to simmer for 4-5 minutes. Remove the kombu, pour sauce into a small jar and allow to cool.
- For the sriracha mayonnaise: In another small bowl, combine the mayonnaise and sriracha, and stir well.
- To assemble the stack: For each serving, using a cylinder, layer in the following order pressing down as you go so layers are even — seasoned rice at the bottom, seasoned plant-based tuna, mango, then top with avocado. Gently remove the cylinder and repeat for other plates.
- To finish each plate, sprinkle green onion over each stack and drizzle with ponzu and sriracha mayonnaise.