Spicy Tuna * Recipe
Make Spicy Tuna * Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tuna Filling
Assembly & Garnish
Method
Tuna Filling
- 1
Prepare tuna
Keep the sushi-grade tuna well chilled. Using a sharp knife, trim any sinew and dice the tuna into small, even 1/4-inch cubes. Place diced tuna in a medium chilled bowl.
- 2
Mix sauce
In a small bowl, combine the mayonnaise, sriracha, sesame oil, and soy sauce. Whisk until smooth and homogeneous.
- 3
Combine
Add the sauce to the bowl with diced tuna. Fold gently to coat the tuna evenly without mashing the pieces. Stir in the thinly sliced green onion, toasted sesame seeds, white pepper, and a pinch of kosher salt. Taste and adjust heat with more sriracha or more mayo to mellow heat if needed.
Assembly & Garnish
- 4
Prepare rice/nori (optional)
If using nori and rice, moisten your hands with a little water and a pinch of salt to prevent sticking. Divide warmed sushi rice into two equal portions and press each portion into the center of each nori rectangle (if using). Leave space at the top edge of the nori for sealing if making hand rolls or small bites.
- 5
Assemble
Spoon the spicy tuna mixture onto the rice (or directly onto a serving plate for a tartare style). If using cucumber or avocado, place thin slices beneath or alongside the tuna for texture and contrast. If serving as nigiri-style, form small oblong rice pillows and place a tablespoon of spicy tuna on top of each.
- 6
Finish & garnish
Top the tuna with a small dollop of masago or tobiko if using. Sprinkle additional toasted sesame seeds and scallion curls. Drizzle extra sriracha or spicy mayo in a thin line over the top for presentation. Serve immediately with pickled ginger on the side.
