SPOOKY KITCHEN: Sushi Stacks!

Hey everyone!! Welcome back to my spooky kitchen!! Today we are making sushi stacks and a sweet and spicy cucumber salad. I’m showing you how I make a vegan version and a spicy tuna version. All the ingredients and recipes are listed below!

Recipes:
Cucumber Salad Recipe isn't my own - I used this recipe: https://www.chefdehome.com/recipes/85...

Veggie Sushi Stack
Makes 4-6 stacks (depending on how much rice you use in each stack… I like a lot of rice in mine so I only get about 4 to 5 stacks out of this recipe)
1 English cucumber, thinly sliced or cucumber salad
1 large carrot, shredded
1 avocado, Cubed
2c White Rice, Cooked
Rice Vinegar
Sesame seeds
Soy Sauce or Gluten Free Tamari
Mayo (I used vegan mayo)
Sriracha

Cook rice according to directions (if cooking with Instant Pot, I put 2 cups of rice in the pot with 2 cups of water, stirred, locked the lid, and pressed the “rice” button)
While rice is cooking prepare vegetables
Prepare spicy mayo. Spoon out at least 1/4c of mayo into a small container and add sriracha until desired spiciness is reached.
Once rice is done cooking, stir rice and add a splash of rice vinegar and stir to combine.
Using a dry measuring cup, start assembling sushi stacks, placing the veggies in first layer by layer making sure to leave enough room for a layer of rice at the end.
Here’s how I layered:
Sprinkle in sesame seeds so they lightly coat the bottom of the cup
Sprinkled in shredded carrot
A hefty amount of cucumber or cucumber salad
A layer of avocado
Spread a layer of spicy mayo to taste
A layer of rice which I make the thickest layer
Gently pack down the rice in the cup to make sure the stack will have structure
Using a knife or toothpick, run it along the edge of the cup to prevent sticking and make releasing the stack easier.
Flip the cup over on a plate and allow the stack to slowly release
Enjoy!

Spicy Tuna Sushi Stack
Makes 4-6 stacks (depending on how much rice you use in each stack… I like a lot of rice in mine so I only get about 4 to 5 stacks out of this recipe)
2 packets or cans of tuna
Mayo (I used vegan mayo)
1 English Cucumber, thinly sliced or cucumber salad
1 Avocado, Cubed
2c White Rice, Cooked
Rice Vinegar
Sesame seeds
Soy Sauce or Gluten Free Tamari
Mayo (I used vegan mayo)
Sriracha

Cook rice according to directions (if cooking with Instant Pot, I put 2 cups of rice in the pot with 2 cups of water, stirred, locked the lid, and pressed the “rice” button)
While rice is cooking prepare cucumbers/cucumber salad and avocado.
Prepare spicy tuna.
Empty tuna packets or cans into a bowl. Add mayo 1 tablespoon at a time and stir until desired consistency is reached (I don’t like mine too dry but I don’t like too much mayo either—I try to find a nice balance). Add sriracha to taste (I add a little more than usual since the cucumbers and rice tend to cool it down a bit)
Once rice is done cooking, stir rice and add a splash of rice vinegar and stir to combine.
Using a dry measuring cup, start assembling sushi stacks, placing the veggies in first layer by layer making sure to leave enough room for a layer of rice at the end.
Here’s how I layered:
Sprinkle in sesame seeds so they lightly coat the bottom of the cup
A hefty amount of cucumber or cucumber salad
A layer of avocado
A generous layer of spicy tuna (make sure to leave enough room for rice)
A layer of rice which I make the thickest layer
Gently pack down the rice in the cup to make sure the stack will have structure
Using a knife or toothpick, run it along the edge of the cup to make releasing the stack easier.
Flip the cup over on a plate and allow the stack to slowly release
Enjoy!

*This video is not sponsored. Thanks so much for hanging out with me!