Name: Sushi Lasagna
Prep time: 30 min
Cook time: 10 min
Yield: 4
Cuisine: Japonesa
Ingredients: 4 cups tuna, raw, in medium cubes; 1/2 cups Kikkoman® Chili Soy Sauce; 2 tablespoons orange juice; 1 tablespoon ginger, grated, to marinate the tuna; 2 tablespoons sesame oil, to marinate the tuna; 1/4 cups green onion, sliced, to marinate the tuna; 4 cups rice, steamed; 12 leaves seaweed; 2 cups cucumber, in slices; 2 cups cream cheese; 2 cups avocado, sliced; Kikkoman® Chili Soy Sauce, for decoration; beet sprout, for decoration

Preparation

20 mins

10 mins

Low

Mix the tuna, Kikkoman® Soy Sauce with Chili, orange juice, ginger, sesame oil, and green onion in a bowl. Let it marinate for 10 minutes. To form the sushi lasagna: Place a 2 cm wide layer of steamed rice in the baking dish. Then, add a layer of seaweed, a layer of rice, a layer of seaweed, a layer of tuna, a layer of rice, a layer of seaweed, a layer of cucumber, a layer of rice, a layer of seaweed, a layer of cream cheese, a layer of rice, a layer of seaweed, a layer of avocado, and finally, a layer of rice and a layer of cucumber. Decorate with black sesame seeds, Kikkoman® Soy Sauce with Chili, and beet sprouts. Refrigerate the sushi lasagna for 15 minutes.