These easy gluten-free tuna poke stacks are full of flavour and great for serving to guests. Use leftover cooked rice to make this even easier.
Instructions
1
Add the reheated rice to a bowl and mix with the rice vinegar and ½ tbsp tamari. Set aside.
2
In a bowl combine the tuna with the remaining tamari, sesame oil and half the sriracha.
3
In a small bowl, whisk together the mayonnaise with the remaining sriracha and set aside.
4
Place a 4” ring mold on a plate and add the rice, followed by the avocado and the tuna. Carefully remove the mold and drizzle with the spicy mayonnaise and additional toppings if using. Enjoy!
5
Substitutions: No tuna: use sushi grade salmon instead. No furikake: use sliced nori and sesame seeds.
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