![]() It was amazing! It came out in a perfect stack. I then stacked my ingredients inside one by one and tamped down each level with the flat side of a meat thermometer! It’s all I had handy to push things down. Holding the foil tight against the bottle I taped around the foil a couple of times to keep the round shape then slid it off the bottle. After two attempts I improvised and took a piece of aluminum foil, folded it in half to thicken it up the wrapped it a few times around a wine bottle. I tried stacking everything in the measuring cup but I failed to get it to come out in a cylinder shape. I also went a little heavy on the soya so the tuna was kind of dark but tasted amazing! FYI Costco sells frozen tuna steaks. Wow this turned out great! I used minute rice instead of sushi rice and it was still really yummy. I serve these sushi stacks cold when I make them fresh the first time and I serve them cold again when eating as leftovers, so there's no need to worry about reheating the next day! Since the tuna is raw, you won't want it to sit too long in the fridge anyway. After that point, the ahi tuna probably won't be as fresh. You can store any leftover stacks in the fridge up to 2 or 3 days. Press down firmly and allow the ingredients to form to the shape of the measuring cup before flipping over to serve on a plate. This ensures that you get the perfect cylindrical shape that looks professionally made! Start off by filling the measuring cup with the marinated ahi tuna. The best way to get the perfect sushi stack is to assemble it into a measuring cup. Nori sheet – this will add an authentic taste but leave out if you’re in a pinch.Lime juice – use fresh or bottled lime or lemon juice.Sesame oil – use avocado oil or olive oil in place of sesame oil but note it won’t be as fragrant.Soy sauce – tamari or coconut aminos are great alternatives to soy sauce.Tuna steaks – Feel free to use shrimp, tuna or whatever other type of seafood you enjoy in sushi.Microgreens – this is an optional topping for the sushi stack.Avocados – smashed avocado or guacamole will work well. ![]() Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want. These can be made a day ahead and stored in an airtight container. Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. Heat the remaining 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp. While the soup is cooking, slice the crusts from 4 slices of wholemeal seed bread, then cut the bread into small croutons. The soup can now be frozen for up to 2 months. For an extra-velvety consistency you can now push the soup through a fine sieve into another pan. Pour the 142ml pot of double cream into the pan, bring back to the boil, then purée with a hand blender. Bring to the boil, then simmer for 10 mins until the squash is very soft. ![]() Pour 700ml vegetable stock into the pan, then season with salt and pepper. Add 1kg peeled, deseeded and chopped pumpkin or squash to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden. Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured. ![]()
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