Sushi Stacks

Sushi Stacks

Allow yourself about 2 to 3 hours of prep time if you are going to make this, but trust me it will be worth it.

Rice
2 c Sushi Rice
1.5 T Seasoned Rice Vinegar

Cook the rice according to the package. While still hot, add the rice vinegar and gently fold to incorporate into the rice. Lay some parchment paper on a jelly roll pan (cookie sheet) and scoop the rice onto the pan. Using a wet spoon, spread out and flatten the rice into an even layer. Cover with two layers of damp paper towel and let cool. I usually make the rice in the morning and let it chill in the fridge till supper.

Teriyaki Beef
½ lb bottom round steak, cut thinly across the grain and in bite size pieces
2/3 c Teriyaki sauce
2 cloves grated garlic
1 t grated ginger
S&P
1 T coconut oil

Mix the sauce, garlic, ginger and S&P. Add the sliced beef and let marinate in the fridge for 3 to 4 hours. Remove from the fridge, drain and reserve the marinade in another bowl. Heat up your frying pan or wok, add the oil. Once the oil is hot, stirfry the beef in batches and set aside. Lower the temperature of your pan to medium, add the reserved marinade to the pan and let it reduce so that it is slightly thickened.  Add the sauce back to the beef and place in the fridge to chill till supper.

Japanese Sesame Steak Sauce
¼ c tahini
2 T soy sauce
1 T mayo
1 clove grated garlic
½ t grated ginger
1 pinch paprika
¼ cup water, or as needed

Whisk the tahini, soy sauce, mayo, garlic, ginger and paprika together in a bowl. Gradually stir the water into the mixture until you have thinned it enough that it will pour off of a spoon. Refrigerate until ready to use.

Spicy Tuna
2 cans chunk light tuna in water
1 can spicy thai chili tuna
¼ c mayo
2 T soy sauce
1 T green onions sliced on the bias
1 t sesame oil
½ t grated ginger
½ clove grated garlic
½ t sesame seeds

Drain the tuna, remove the chili and combine with all the other ingredients. Let rest in the fridge for 30 mins.

Unagi Sauce
¼ c mirin
1 ½ T cooking sake
¼ c soy sauce
3 T sugar

In a small saucepan over medium heat, bring the mirin and sake to a boil for a few minutes. Add the sugar and stir till dissolved and then add the soy. Heat over medium low for about 5 minutes. Let the sauce thicken until it coats the back of a spoon. Remove from heat and let cool completely.

Dynamite Sauce
¼ c mayo
1 T Sriracha
2 t rice vinegar
1 t sesame oil
½ clove grated garlic
½ t grated ginger

Mix everything together and let rest in the fridge for 30 minutes.

Other garnishes
Cucumber, thinly sliced into 2 inch lengths Green onions, sliced on the bias
Cilantro
Avocado, diced
Sushi ginger, chopped into strips
Soy sauce
Wasabi
Sesame seeds

Assembling the stacks

Remove the damp paper towel from the rice. Dip a 1 ½“ open topped cookie cutter (we use a

converted plastic spice bottle) in cold water and then cut out a round of rice. The cold water helps to keep the rice from sticking to the cutter. Use your finger to push the rice stack onto a plate, dip the cutter in water again and repeat until you have enough stacks.

Teriyaki Beef Stack – rice, beef, cilantro, sesame sauce, green onions, sushi ginger, wasabi, soy & sesame seeds.

Spicy Tuna Stack – rice, tuna, unagi, cucumber, avocado, dynamite sauce, green onions, sushi ginger, wasabi, soy & sesame seeds