Yellowfin Tuna Sashimi Stacks


  • ½ bag Harbor Banks® Ground Yellowfin Tuna
  • 3 oz. Rykoff Sexton® Calrose Sushi Rice
  • 1 oz. Pacific Jade® Seasoned Rice Vinegar
  • .03 oz. Rykoff Sexton Non-GMO Canola Pan Spray
  • 2 ea. Dried Roasted Nori Sheets
  • 1 tsp. Wasabi Sauce
  • 1 oz. Tobiko (Flying Fish Roe) Wasabi Flavor
  • ¼ oz Monarch® Sesame Seeds, toasted


  1. Prepare rice according to package directions. Stir vinegar into rice and then spread onto a sheet pan lightly sprayed with pan spray, wrap in plastic and refrigerate until firm.  
  2. Unmold rice onto a cutting board. Gently brush wasabi sauce over rice, then press nori sheets against sauce. Using a very sharp, wet knife, slice rice into squares.  
  3. Spread ground tuna over half of the nori-topped rice squares and top with remaining rice squares. Garnish with wasabi-flavored tobiko and/or toasted sesame seeds.

Serves: 1