Ahi Tuna Sushi Stack (Cactus Club Copycat)

Ingredients

• Avocados

  Florida, raw

  2 fruit without skin and seeds or 608g

• Cucumber

  Peeled, raw

  ½ medium or 101g

• Italian dressing

  Salad dressing, reduced fat

  ½ cup or 120g

• Chicken rice soup

  Dry, mix, prepared with water

  2 cup 8 fl oz or 480g

• Rice wine vinegar

  2 tbsp or 30g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Salt

  Table

  ½ tsp or 3g

• Tuna

  Fish, fresh, bluefin, raw

  7 ¹⁄₁₆ oz or 200g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Toasted Seaweed Nori

  Yamamotoyama - Walmart

  1 sheets or 1g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

Directions

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. 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).
2. 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. Toss tuna with soy sauce, sesame oil, nori strips and sesame seeds.
3. 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. 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!
4. Recipe by: Taylor Stinson (source: https://thegirlonbloor.com/ahi-tuna-sushi-stacks-cactus-club-copycat/)