Spicy Tuna Recipe

Name: M Vista | Asian Fusion • Sushis Spicy Tuna Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 8 oz sushi-grade tuna (finely diced); 3 tbs mayonnaise (Japanese kewpie preferred); 1.5 tbs sriracha; 1 tsp sesame oil; 1 tsp soy sauce; 0.5 tsp gochugaru (Korean chili flakes) or crushed red pepper; 2 tbsp green onion (thinly sliced); 1 tsp toasted sesame seeds; 1 tsp lime juice (fresh); 0.25 tsp salt; 0.125 tsp freshly ground black pepper; 4 pieces nori sheets (for hand rolls) or small bowls for donburi; 2 cups sushi rice (cooked, warm); 0.5 cup cucumber (julienned); 1 cup avocado (sliced); 2 tbsp pickled ginger (optional); 2 tbsp scallion crisps or microgreens (optional garnish); 2 tbs spicy mayo (for drizzle) — mix equal parts kewpie mayo and sriracha; 0.5 tsp extra sesame seeds (for garnish)

Inspired by M Vista | Asian Fusion • Sushi

Time25m

Serves4

Make Spicy Tuna Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Tuna Mix

8 oz sushi-grade tuna (finely diced)

3 tbs mayonnaise (Japanese kewpie preferred)

1 1/2 tbs sriracha

1 tsp Toasted sesame oil

1 tsp Aged soy sauce

1/2 tsp gochugaru (Korean chili flakes) or crushed red pepper

2 tbsp green onion (thinly sliced)

1 tsp toasted sesame seeds

1 tsp lime juice (fresh)

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

Accompaniments / Assembly

4 pieces nori sheets (for hand rolls) or small bowls for donburi

2 cups sushi rice (cooked, warm)

1/2 cup cucumber (julienned)

1 cup avocado (sliced)

2 tbsp pickled ginger (optional)

2 tbsp scallion crisps or microgreens (optional garnish)

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

1/2 tsp extra sesame seeds (for garnish)

Method

Tuna Mix

Prepare tuna

Keep the sushi-grade tuna very cold. Pat dry with paper towels, then finely dice into small uniform 1/8–1/4 inch pieces for a pleasant mouthfeel.

In a chilled bowl, combine the mayonnaise, sriracha, sesame oil, soy sauce, gochugaru, lime juice, salt, and black pepper. Whisk until smooth and fully emulsified.

Add the diced tuna and sliced green onion to the sauce. Fold gently with a rubber spatula until every piece of tuna is coated. Taste and adjust heat or salt: add more sriracha for heat or a pinch more soy for saltiness.

Stir in the toasted sesame seeds. Cover the bowl with plastic wrap and refrigerate for 10–15 minutes to allow flavors to meld but avoid leaving too long so the mayo doesn't break down the tuna texture.

Accompaniments / Assembly

If using sushi rice: moisten your hands with a little water mixed with a teaspoon of rice vinegar. Divide the warm sushi rice into 4 portions (about 1/2 cup each) and either form small rice mounds in bowls (donburi) or place a strip onto each nori sheet for hand rolls.

Arrange cucumber julienne and avocado slices beside or on top of the rice. If making hand rolls, place cucumber and avocado near the bottom edge of the nori, leaving space to fold.

Spoon the chilled spicy tuna on top of each rice portion or onto each nori sheet (about 2 oz per serving). Be careful not to overfill; gently press to compact slightly so it holds shape.

Drizzle spicy mayo over each portion (about 1/2 tablespoon) and sprinkle extra toasted sesame seeds and scallion crisps or microgreens for texture. Add pickled ginger on the side if desired.

Serve immediately with soy sauce and wasabi on the side. If assembled as hand rolls, serve right away so nori remains crisp.