Spicy Tuna Recipe

Name: Hungry Pot Korean BBQ, Hot Pot & Sushis Spicy Tuna Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 8 oz sushi-grade ahi tuna (or yellowfin), finely diced; 3 tbs mayonnaise (preferably Japanese/Kewpie); 1 tbs sriracha; 1 tsp toasted sesame oil; 1 tsp gochujang (optional, for deeper chili flavor); 2 tbsp green onion, thinly sliced (white and light green parts); 1 tsp shoyu (soy sauce); 1 tsp sesame seeds, toasted; 1 tsp lime juice (fresh); 1 tsp salt; 1 tsp black pepper; 4 each nori sheets (for hand rolls) or small bowls (for poke-style); 2 cups sushi rice, cooked and seasoned; 0.5 cup cucumber, julienned; 1 each avocado, sliced; 2 tbs pickled ginger (optional); 1 tbs scallion tops, thin ribbons; 1 tsp extra toasted sesame seeds; 2 tbs spicy mayo (for drizzle) — equal parts mayo and sriracha; 4 each microgreens or shiso leaf (optional)

Inspired by Hungry Pot Korean BBQ, Hot Pot & Sushi

Time30m

Serves4

Make Spicy Tuna Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Spicy Tuna Filling

8 oz sushi-grade ahi tuna (or yellowfin), finely diced

3 tbs mayonnaise (preferably Japanese/Kewpie)

1 tbs sriracha

1 tsp toasted sesame oil

1 tsp gochujang (optional, for deeper chili flavor)

2 tbsp green onion, thinly sliced (white and light green parts)

1 tsp shoyu (soy sauce)

1 tsp Sesame seeds, toasted

1 tsp lime juice (fresh)

1 tsp Celtic sea salt

1 tsp black pepper

Assembly & Garnish

4 each nori sheets (for hand rolls) or small bowls (for poke-style)

2 cups sushi rice, cooked and seasoned

1/2 cup cucumber, julienned

1 each avocado, sliced

2 tbs pickled ginger (optional)

1 tbs scallion tops, thin ribbons

1 tsp extra toasted sesame seeds

2 tbs spicy mayo (for drizzle) — equal parts mayo and sriracha

4 each microgreens or shiso leaf (optional)

Method

Spicy Tuna Filling

Prepare tuna

Keep the tuna cold until ready. Using a very sharp knife, remove any silver skin or sinew, then finely dice the sushi-grade tuna into small 1/8–1/4" cubes. Place diced tuna in a chilled bowl.

Make sauce and combine

In a small bowl, whisk together mayonnaise, sriracha, gochujang (if using), toasted sesame oil, soy sauce, and lime juice until smooth. Taste and adjust heat or salt. Add the sauce to the diced tuna and gently fold until evenly coated.

Add aromatics and season

Fold in the thinly sliced green onion and toasted sesame seeds. Season with salt and pepper, tasting and adjusting (start with 1/2 tsp salt and 1/4 tsp pepper, add more if needed). Chill the mixture for 10–15 minutes to let flavors meld; keep covered and cold until ready to assemble.

Assembly & Garnish

Prepare rice and nori (if using)

If using nori for hand rolls, cut nori sheets in half. Have warm, seasoned sushi rice ready (2 cups cooked). Wet your hands to prevent sticking.

Assemble hand rolls or bowls

For hand rolls: place a half nori sheet shiny side down, add about 1/3 cup sushi rice near one edge, a few cucumber sticks and a couple avocado slices, then 2–3 oz spicy tuna on top. Roll into a cone and seal the edge with a little rice or water. For bowls/poke: divide rice between 4 small bowls, top each with 2 oz spicy tuna, cucumber, avocado slices, pickled ginger, and microgreens or shiso.

Garnish and finish

Drizzle spicy mayo (equal parts mayo and sriracha mixed) over the tuna, sprinkle extra toasted sesame seeds and sliced scallion tops. Serve immediately with extra soy sauce, wasabi, and pickled ginger on the side if desired.

Storage note

Because this uses raw tuna, store leftovers covered in the refrigerator and consume within 24 hours. Do not freeze. Keep chilled until serving.