• 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.