![]() Wow this turned out great! I used minute rice instead of sushi rice and it was still really yummy. I serve these sushi stacks cold when I make them fresh the first time and I serve them cold again when eating as leftovers, so there's no need to worry about reheating the next day! Since the tuna is raw, you won't want it to sit too long in the fridge anyway. After that point, the ahi tuna probably won't be as fresh. You can store any leftover stacks in the fridge up to 2 or 3 days. Press down firmly and allow the ingredients to form to the shape of the measuring cup before flipping over to serve on a plate. This ensures that you get the perfect cylindrical shape that looks professionally made! Start off by filling the measuring cup with the marinated ahi tuna. The best way to get the perfect sushi stack is to assemble it into a measuring cup. Nori sheet – this will add an authentic taste but leave out if you’re in a pinch.Lime juice – use fresh or bottled lime or lemon juice.Sesame oil – use avocado oil or olive oil in place of sesame oil but note it won’t be as fragrant.Soy sauce – tamari or coconut aminos are great alternatives to soy sauce.Tuna steaks – Feel free to use shrimp, tuna or whatever other type of seafood you enjoy in sushi.Microgreens – this is an optional topping for the sushi stack.Avocados – smashed avocado or guacamole will work well.
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