Spicy Tuna Sushi Stack with Sticky Rice & Avocado

Directions

1. Rinse the jasmine rice until the water runs clear, drain well, and transfer to a small saucepan. Add water, bring to a boil over high heat, then cover and reduce to a simmer.
2. While the rice cooks, wash and dry the produce. Halve the cucumber lengthwise, scoop out seeds, and cut into 1/2-inch cubes; set in a bowl.
3. Quarter and small-dice the bell pepper, add to the cucumber bowl, and season with a touch of soy sauce and sesame oil; mix in sesame seeds.
4. Halve and pit the avocado, dice the flesh in the skin into 1/2-inch pieces, scoop into a separate bowl, and set aside.
5. When the rice begins to boil, reduce heat and simmer covered until the liquid is absorbed (about 15–18 minutes). Let the rice rest off heat for 5 minutes, then fluff with a fork and stir in vinegar and salt.
6. In a separate bowl, drain the tuna and flake with a fork. Stir in chili-garlic sauce and mayonnaise until evenly coated.
7. Spread the cooled rice on a baking sheet to help it lose heat, about 5–10 minutes, then keep it ready for assembly.
8. Assemble the stacks by layering vegetables and avocado first, followed by the tuna, and finishing with the rice to fill the cup measure halfway, then more to reach the top.
9. Carefully flip the 1-cup measure onto a plate to release a compact stack; tap the bottom to loosen and slice around the edge if it sticks. Repeat for the second stack and serve.