Yuzukosho & Tekka Spicy Recipe

Prepare tuna

Keep the sushi-grade tuna chilled. Using a sharp knife, dice the tuna into very small 1/8–1/4-inch pieces. Pat lightly with paper towel to remove excess moisture and place in a chilled bowl.

Combine seasonings: In a small bowl, whisk together mayonnaise, sriracha, soy sauce, sesame oil and kosher salt until smooth and homogenous.

Mix filling: Add the diced tuna to the seasoned mayonnaise mixture and fold gently with a rubber spatula until evenly coated. Stir in the thinly sliced scallions and toasted sesame seeds. Taste and adjust heat or salt (add more sriracha or soy sauce sparingly). Keep chilled until assembly.

Make dressing: In a small bowl, whisk together the yuzukosho, fresh lime juice, and neutral oil until emulsified. If using, stir in the grated yuzu/lemon zest for a brighter aroma. Taste and adjust: if too spicy, add a touch more oil or lime; if too tart, a drop of honey or sugar can smooth it.

Garnish prep: Rinse and dry microgreens or shiso leaves. If using shiso, stack leaves and slice into thin ribbons. Keep garnishes refrigerated and ready to finish the dish.

Prepare rice: If not already seasoned, fold sushi rice gently with a mixture of rice vinegar, sugar and salt (about 2 tbsp rice vinegar, 1 tbsp sugar, 1 tsp salt for 2 cups cooked rice). Fan rice while folding to help it shine and cool to warm temperature.

Spoon and shape: For hand rolls or bowls—spoon 2 to 3 tablespoons of sushi rice into each serving base (small bowls, nori squares, or on a plate). Place 2 to 3 tablespoons of the tekka (spicy tuna) on top of the rice, mounding slightly.

Dress and finish: Drizzle about 1/2 to 1 teaspoon of the yuzukosho dressing over each portion of tuna (adjust to taste). Garnish with microgreens or shiso ribbons, a few cucumber sticks for crunch, and a light sprinkle of toasted sesame seeds if desired. Serve with pickled ginger and wasabi on the side.

Optional: For a more composed appetizer, make nori cups by draping nori squares into a mini muffin tin and toasting briefly at 300°F/150°C for 3–5 minutes, then fill with rice and tekka and finish with dressing and garnish.

Serve immediately: This dish is best enjoyed fresh while the tuna is chilled and the rice is slightly warm. Leftover filled components should be stored separately (tuna refrigerated up to 24 hours) and not left at room temperature for more than 1 hour.