Spicy Tuna & Recipe

Prepare Tuna

Keep the sushi-grade tuna cold until ready. Pat the tuna dry with paper towels, then finely dice into small, uniform pieces (about 1/8–1/4 inch). Place the diced tuna in a chilled bowl.

Make Spicy Mayo

In a small bowl, combine mayonnaise, Sriracha, toasted sesame oil, soy sauce, and fresh lime juice. Whisk until smooth and well combined. Taste and adjust heat or salt as desired.

Combine

Add the spicy mayo mixture to the diced tuna. Gently fold in sliced green onions, toasted sesame seeds, kosher salt, and black pepper until evenly coated. Refrigerate the mixture for 10–15 minutes to meld flavors, but do not leave for more than 30 minutes to preserve texture and freshness.

Prepare Crunch Elements

While the tuna chills, cut cucumber into thin matchsticks and slice the avocado. If using fried wonton strips and they’re store-bought, break them into bite-sized pieces. Toast sesame seeds in a dry skillet over medium heat for 1–2 minutes, stirring, until lightly browned and fragrant; cool briefly.

Assemble Components

Gently fold half of the cucumber and half of the avocado into the tuna mixture if you prefer an integrated bite; otherwise reserve them to top each cracker or nori. Keep remaining cucumber and avocado for garnish so they stay crisp and fresh.

Arrange toasted nori pieces or rice crackers on a serving platter. Spoon approximately 1 to 1 1/2 tablespoons of the spicy tuna mixture onto each cracker or a tablespoon onto each nori square, depending on size. Top each portion with a few matchstick cucumbers, a slice of avocado, and a sprinkle of fried wonton strips or tempura flakes for crunch.

Garnish each bite with microgreens or cilantro, a light sprinkle of toasted sesame seeds, and an optional tiny dot of wasabi or a drizzle of additional Sriracha/chili oil for extra heat. Serve immediately with pickled ginger on the side.

Leftovers: Keep leftover tuna covered and chilled in the refrigerator and consume within 24 hours for best quality. Do not freeze. Assemble crackers just before serving to preserve crunch.