Island Tuna Stack with Ponzu Sauce


Serves 4-6

2 cups seasoned sushi rice (see TIP)
2 pouches Good Catch™ Fish-Free Tuna
1 tablespoon toasted sesame oil
½ tablespoon toasted sesame seeds
2 mangos, ripe and cubed small
2 avocados, ripe and cubed small
3 green onions, sliced thin, for garnish
Tortilla or wonton chips, for serving

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 of kombu

Sriracha Mayo
¾ cup plant-based mayo
2-3 tablespoons Ninja Squirrel Sriracha


  • Once rice is cooked, use the TIP below to season it properly. Set aside.
  • In small bowl, combine the fish-free tuna, sesame oil and toasted sesame seeds, and set aside.
  • For the ponzu sauce: Add all ingredients to a small sauce pot and bring to a simmer over medium-high heat.
  • Allow to simmer for about 4-5 minutes. Remove the kombu, pour sauce into a small jar and allow to cool.
  • For the sriracha mayo: In another small bowl, combine the plant-based mayo and sriracha, and stir well.
  • To assemble the stack: For each plated dish, using a cylinder, layer in the following order pressing down as you go so layers are even — seasoned rice at the bottom, seasoned fish-free tuna, followed by the mango and finish with the 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 mayo.

TIP:  To make the seasoned sushi rice, rinse 1 cup of 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 1 teaspoon rice vinegar, 1 teaspoon sugar and ¼ teaspoon salt. Allow the rice to come to room temperature before assembling your rolls.

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