Spicy Tuna (8pz/pcs) Recipe

Prepare tuna and marinade

Trim the tuna of any sinew and cut into 8 sashimi slices about 2 cm thick and 5 cm long (or into bite-size cubes if you prefer a chopped topping). Place the tuna in a shallow non-reactive bowl.

Whisk together 45 ml ponzu, 10 ml mirin, 10 ml light soy sauce and 5 ml sesame oil in a small bowl. Stir in 1 tablespoon toasted sesame seeds and 1 tablespoon chopped scallion.

Pour half of the marinade over the tuna (reserve the remainder for finishing). Toss gently to coat, cover and refrigerate for 10–15 minutes — do not marinate longer than 30 minutes to preserve sashimi texture.

Make tempura batter

Keep everything cold. In a bowl mix 100 g flour, 20 g cornstarch and 1/4 tsp salt. Add 180 ml ice-cold sparkling water gradually and stir very briefly with chopsticks or a fork — batter should be lumpy and slightly thin. Add 2 small ice cubes to maintain chill. Do not overmix.

Fry shiso leaves

Heat neutral oil in a deep pot to 175°C (350°F). Pat shiso leaves dry. Holding each leaf by the stem, dip completely into the batter, allow excess to drip briefly, then gently slide into the oil. Fry 2–3 leaves at a time for 15–25 seconds until crisp and translucent. Remove to a paper towel-lined rack. Season very lightly with a pinch of finishing salt while hot. Repeat until you have 8 crisp tempura shiso leaves (you can fry extras).

Reserve some tenkasu or use freshly made scraps from the fryer for extra crunch.

Make spicy mayo

In a small bowl combine 80 g Japanese mayonnaise and 20 g Sriracha (adjust heat to taste). Mix until smooth. Transfer to a squeeze bottle or piping bag for neat application.

Have 20 ml ponzu and 30 g tenkasu ready. Toast 1 teaspoon sesame seeds in a dry pan over low heat until fragrant (30–60 seconds).

Prepare the base

If using sushi rice: divide 240 g cooked seasoned sushi rice into eight small portions (about 30 g each). Lightly moisten hands with water and shape into small ovals or rounds. If using cucumber rounds: thinly slice cucumber into 8 rounds and pat dry.

Assemble SPICY TUNA (8 pcs)

For each piece: place a rice portion or cucumber round on the platter. Top with a marinated tuna sashimi slice or a spoonful of marinated diced tuna (use the drained tuna, pat lightly to remove excess marinade). Place one shiso tempura leaf on top of the tuna (or tuck it alongside for texture contrast). Dot or pipe a small amount of spicy mayo on each piece (about 5–7 g per piece). Drizzle a few drops (about 2–3 ml) of the reserved ponzu over each tuna piece. Sprinkle a pinch of tenkasu and finish with toasted sesame seeds and a tiny pinch of finishing salt. Garnish with a microgreen or thin scallion on each piece.

Arrange the eight pieces on a serving plate. Serve immediately so the tempura shiso and tenkasu remain crisp. Provide extra ponzu and spicy mayo at the side if desired.