Sarasota's Sushi Stacks - Fresh Tuna Roll Inspired

Step 1: Cookie/Biscuit Cutter ... I found these deep (1 1/2-2" deep) round cookie/biscuit cutters (in a variety of sizes) at a local food supply store; but, you can easily find them online, or at any food specialty store too. Or, you can even cut a basic soup can in half and use that. You just want something about 2-3" deep and 2-3" round.

Step 2: Condiments ... Pickled Ginger, is good to cleanse the pallet between bites; wasabi paste or powder both work great. Ungai Sauce, is a Japanese condiment; very similar to a thick soy sauce, but more complex (you can always use a basic soy sauce), a mix of black and white sesame seeds, sriracha - for sriracha mayo; or, you can buy sriracha mayo as a condiment too; or make it yourself. And toasted panko crumbs add a great crunch. All of these are usually available at most grocery stores - but, as mentioned, Whole Foods and Asian Markets always carry these products. Finishing garnishes can include - grated daikon radish, pea shoots or other micro greens, crunchy noodles, and seaweed snacks.

Step 3: Rice ... It is important to make the right rice; and, a short grain rice is a must. At some stores, they actually call it 'Sushi Rice.' Rinse the rice a couple of times with cold water; then, prepare the rice according to package directions. After the rice has cooled a bit; stir in the salt and vinegar. Refrigerate until completely cold.

Step 4: Panko Break Crumbs ... Simply spray a dry non-stick pan with a little vegetable oil or non-stick spray; and, add the panko bread crumbs. Toast until golden brown. Transfer to a paper towel lined plate to cool. Store in a plastic ziploc or container until ready to use.

Step 5: Sriracha ... As mentioned, you can buy Sriracha Mayo in any Asian aisle or market; I actually prefer to make it myself. It is just Miracle Whip (which I like because it is a bit sweeter) or mayonnaise, sriracha, lime juice; and, optional sesame oil. Just mix; and refrigerate until ready to use.

Step 6: Sushi ... Now, because this isn't a roll; we are dicing everything, rather than a julienne cut. Lightly spray the inside of your cookie cutter with a non stick spray; and, place the cutter on a small sheet of parchment paper. Add the rice and 3 teaspoons of white sesame seeds to a small bowl; and, mix to combine. For each stack; add 1/4 of the sesame seed rice to the mold - and press down firmly using a spoon. Then, mix the tuna with the siracha mayo; and add 1/4 of the tuna mix on top on the rice - again, press down. Next, 1/4 cucumbers, 1/4 mango, 1/4 black sesame seeds, 1/4 avocado mixed with the lime juice; again, pressing each lawyer down. Then, top with the crunchy panko crumbs.

Step 7: Finish, Serve, and ENJOY! ... Simply pick up the parchment paper and transfer to the plate - pull out the parchment paper; and, lift off the mold. You now have a perfect sushi stack. Finish with the remaining sriracha mayo and ungai sauce. And remember, you can change up the layers; add other ingredients or garnishes ... so make it your own. It makes 4 stacks.

Step 8: On the side, I like to make a small mix of shredded cabbage, daikon radish, scallions, and pea shoots. If you want, you can dress it simply with a little seasoned rice wine vinegar. And, don't forget the pickled ginger on the side.

Step 9: If you want, you can dress it simply with a little seasoned rice wine vinegar. And, don't forget the pickled ginger on the side.

Step 10: As mentioned; this makes a great side starter dish (or salad, first course); but, they also make a great lunch or dinner too. You can serve them along side tempera vegetables and/or miso soup; or serve with other types of 'stacks.' These make a great dish for a dinner party, entertaining; or, just something fun to try. And, the condiments - you will be surprised how often you'll use them.