Spicy Crunchy Tuna Recipe

Prep tuna

Pat the sushi-grade tuna dry with paper towels. Using a sharp knife, finely dice the tuna into small uniform cubes (about 1/4 inch). Keep chilled until mixing.

In a medium bowl combine mayonnaise, sriracha, soy sauce, sesame oil, sliced scallion, toasted sesame seeds, salt, and black pepper. Mix until smooth and evenly emulsified.

Fold the diced tuna gently into the spicy mayo mixture until coated. Taste and adjust seasoning — add more sriracha for heat or a pinch of salt if needed. Cover and refrigerate while you prepare other components (no longer than 30 minutes).

Trim the cucumber ends and, if desired, peel a stripe pattern. Slice the cucumber into thin half-moons (about 1/8–1/4 inch thick). Place in a bowl.

Toss the cucumber slices with the drained pickled jalapeños, rice vinegar, sugar, and salt. Let sit 5–10 minutes to marinate and drain excess liquid before assembling. Reserve a few jalapeño slices for garnish.

Heat the neutral oil in a small deep skillet or pot to 350°F (175°C). Use a thermometer to keep temperature steady.

Prepare tempura batter: in a bowl, whisk the tempura batter mix briefly with ice cold sparkling water until just combined — a few lumps are okay. Do not overmix; keep batter cold by placing bowl over ice if your kitchen is warm.

Optional extra crunch: stir panko into the batter lightly, or have panko ready to dredge. Drop small spoonfuls (about 1/2 tsp) of batter into the hot oil to make crisp bits (tempura crumbs). Fry until golden and puffed, about 30–60 seconds. Do not overcrowd. Use a slotted spoon to transfer to a paper towel-lined plate and salt lightly while hot.

Alternatively, you can deep-fry thin strips of nori or extra panko for added texture. Let cool; the crumbs will crisp further as they cool.

If using sushi rice: warm slightly and divide among 4 serving bowls (about 3/4 cup rice per bowl). If using mixed greens: portion 3/4 cup per serving into bowls.

Spoon 2.5 oz (about generous 1/3 cup) of the spicy tuna mixture onto each portion of rice or greens, shaping slightly with the back of the spoon.

Arrange a small handful (about 2 tbsp) of the marinated cucumber and a few pickled jalapeño slices beside or atop the tuna for brightness and acidity.

Scatter a generous pinch of the freshly fried tempura crumbs over each serving to provide the crunchy contrast. If you used panko-only chips instead, scatter those now.

Drizzle a few drops of toasted sesame oil and an extra 1/2 tbsp spicy mayo or sriracha over each bowl if desired. Garnish with thin scallion ribbons and microgreens or cilantro. Serve with lime wedges on the side.

Serve immediately so the tempura crunch stays crisp.