Sushi Stacks

Sushi Stacks

Total Time: 30 minutes Yield: approximately 4 servings

Ingredients

1 cup cooked rice ( jasmine, white, brown rice whichever you prefer ( all are all good choices)

1 large ripe mango

1/2 cup diced English cucumber

¼ cup diced red pepper

¼ cup yellow pepper

1 large ripe avocado, diced

juice of ½  lemon

1 (5 ounce) can tuna, drained

1/2 cup mayo

1 -2 teaspoons Sriracha ( more or less depending on your heat preference)

salt and pepper to taste

Black and white sesame seeds to sprinkle on top, optional.

Directions

Dice the mango, cucumber and peppers and put aside. Peel and remove the pit from the avocado. Scoop out the flesh and dice. Add a pinch of salt, pepper and lemon juice ( to avoid browning). Drain the tuna and mix with a tablespoon of mayo. Put aside. In another bowl stir together the remaining mayo with the sriracha sauce and add 1 teaspoon of lemon juice. Now comes the assembly. Spray your measuring cups with nonstick spray. Divide the rice, mango, cucumber, peppers,  avocado and tuna evenly into 4 portions. Start by adding the cucumbers, peppers and mango to your measuring cups. Then add the avocado. Use the back of a spoon to push the contents down a bit as you go to smooth everything out into an even layer. Add the tuna and once again smooth it out and press into an even layer. Last but not least add the rice and once again push down a bit to make sure all ingredients are compact. Fill all 4 measuring cups or fill one at a time. If you chose that route make sure to refrigerate each one after you finished assembly. To serve you invert  the stacks onto a plate. Drizzle the mayo and sriracha mayo on each stack and add the sesame seeds.  Enjoy immediately.