Spicy Tuna Sushi Stack with Wonton Crisps

This Spicy Tuna Sushi Stack with Wonton Crisps is so good and not very complicated to make. The perfect solution for when you have a craving for sushi and just can't fork out the big bucks.

Ingredients

• 12 oz Ahi Tuna (cut into 1/2 inch pieces)

Marinade for Tuna:
• 1 tablespoon soy sauce (I used low sodium)
• 1/2 teaspoon toasted sesame oil
• 1/2 teaspoon Red Chili Hot Oil (or 1 teas Sriracha sauce)
• 2 tablespoons green onions (just the greens sliced)

For the Sushi Rice:
• 1 cup rice
• 1 cup water
• 1 tablespoon rice vinegar
• 1/2 tablespoon sugar
• 1/2 tablespoon kosher salt

For Avocado layer:
• 1 Avocado (smashed or diced)
• 1-2 teaspoons lime juice
• pinch of sea salt
• pinch of red pepper flakes (or cayenne pepper)

For the Mango Salsa:
• 1 mango (diced into 1/4 -1/2 inch pieces)
• 1/4 teaspoon cayenne pepper
• 2-3 tablespoons diced red onion
• 1 tablespoon diced cilantro
• 1 tablespoon lime juice
• pinch of sea salt

For the Yum Yum Sauce:
• 1/2 cup Mayo
• 2 teaspoons sriracha
• 2 teaspoons sweet chile sauce
• pinch of sea salt

For the Soy Wasabi Drizzle
• 3 tablespoons soy sauce
• 1/2 inch - 1 inch squirt from tube of prepared Wasabi (about 1/2 to 1 tsp)

Garnish:
• 1-2 tablespoons Toasted Sesame seeds
• 1 sheet Nori cut into small strips or Wakame (dried seaweed)
• sliced green onions

For the Wontons Crisps
• 1 package Wontons
• 1/4 oil for frying

Instructions

For the Tuna:
1. In a bowl combine all ingredients for marinade. Cut Tuna into 1/2 inch square pieces and place in bowl with marinade. Gently toss to coat and place in fridge for around 20 minutes.

For the Sushi Rice:
1. Place the rice and 1 cup of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
2. Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make stack.

For the Avocado:
1. Either smash or dice and combine with lime juice, salt and pepper. Cover and set aside.

For the Mango layer:
1. Dice mango and combine all ingredients and set aside.

For the Yum Yum Sauce:
1. Combine all ingredients, stir really well until all is combined and set aside

For the Soy Wasabi Drizzle:
1. Combine and mix really well and drizzle lightly

For the Wontons:
1. I only used half the pack, just cut in half and using a large skillet on medium heat warm up about 3 tablespoons oil just to a sizzle toasting both sides. Don't over crowd, do small batches. Using tongs to turn over and set on paper towels to cool. Sprinkle lightly with sea salt after setting on paper towels.

For building stack:
1. If you have an adjustable measuring cup or measure all cup this works great, or a tuna can with both ends cut out. a ramekin, or metal measuring cup with cooking spray will work just flip and tap real good to build your stack.
2. Start with the rice at the bottom, avocado mixture, then the tuna, and top with mango salsa. Then drizzle with Yum Yum sauce, soy wasabi and garnish with toasted sesame seeds, nori, and green onions.

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