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Restaurants›Sakana Sushi Bar and Lounge | Japanese›Spicy Tuna Recipe

Spicy Tuna Recipe

Name: Sakana Sushi Bar and Lounge | Japaneses Spicy Tuna Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 8 oz big-eye tuna (sushi-grade), finely diced; 2 tbs mayonnaise (preferably Japanese/Kewpie); 1 tbs Sriracha; 0.5 tbs gochujang (Korean chili paste), optional for depth; 1 tsp soy sauce (light); 0.5 tsp sesame oil; 2 tbsp scallions (green parts), thinly sliced; 1 tsp toasted sesame seeds; 0.25 tsp kosher salt; 0.125 tsp freshly ground black pepper; 0.5 cup English cucumber; 1 tsp rice vinegar; 0.25 tsp sugar; 0.125 tsp kosher salt (for quick pickle); 1 tsp toasted nori strips or furikake (optional); 2 to taste lime wedges (for serving); 2 cup steamed sushi rice or sushi rice cups; 12 each crispy wonton chips or tortilla chips; 2 tbsp microgreens or cilantro

Inspired by Sakana Sushi Bar and Lounge | Japanese

Time25m

Serves4

Spicy big-eye, and cucumber.

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Ingredients

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Spicy tuna

8 oz big-eye tuna (sushi-grade), finely diced

2 tbs mayonnaise (preferably Japanese/Kewpie)

1 tbs Sriracha

1/2 tbs gochujang (Korean chili paste), optional for depth

1 tsp soy sauce (light)

1/2 tsp Toasted sesame oil

2 tbsp scallions (green parts), thinly sliced

1 tsp toasted sesame seeds

1/4 tsp kosher salt

1/8 tsp freshly ground black pepper

Cucumber garnish / assembly

1/2 cup English cucumber

1 tsp Rice vinegar

1/4 tsp sugar

1/8 tsp kosher salt (for quick pickle)

1 tsp toasted nori strips or furikake (optional)

2 to taste Lime wedges (for serving)

Optional serving items

2 cup steamed sushi rice or sushi rice cups

12 each crispy wonton chips or tortilla chips

2 tbsp microgreens or cilantro

Method

Spicy tuna

Prepare tuna

Keep the big-eye tuna well chilled. Using a very sharp knife, trim any sinew and dice the tuna into small 1/4" (6 mm) cubes. Place diced tuna in a chilled bowl.

Make spicy dressing

In a small bowl combine mayonnaise, Sriracha, gochujang (if using), soy sauce, and sesame oil. Whisk until smooth and homogeneous.

Combine

Add the spicy dressing to the diced tuna. Gently fold to coat evenly without mashing the cubes. Fold in thinly sliced scallions, toasted sesame seeds, kosher salt, and black pepper. Taste and adjust heat or salt: add more Sriracha for heat or a dash more soy for saltiness.

Chill briefly

Cover and refrigerate the mixed spicy tuna 10–15 minutes to let flavors marry (optional). Keep chilled until assembly.

Cucumber garnish / assembly

Prepare cucumber

If using an English cucumber, trim ends and slice very thinly into half-moons or ribbons (use a mandoline or vegetable peeler for ribbons). Measure about 1/2 cup sliced for 4 servings.

Quick pickle

In a small bowl combine rice vinegar, sugar, and 1/8 tsp kosher salt. Stir until sugar dissolves. Add the cucumber slices and toss to coat. Let sit 5–10 minutes, then drain any excess liquid.

Optional garnish

If desired, toss the pickled cucumber with toasted nori strips or a sprinkle of furikake for extra umami and texture.

Assemble and serve

Spoon the spicy tuna onto serving vessels: atop small rice cups, on crispy wonton chips, or on a chilled plate. Add a few pieces of pickled cucumber alongside or on top for brightness. Finish with additional scallion, a sprinkle of sesame seeds or furikake, microgreens, and a lime wedge for squeezing.

Optional serving items

If serving with rice: portion warm or chilled sushi rice into small bowls or on plates, press lightly, then top with a generous portion (~2–3 oz) of spicy tuna per serving. If serving as an appetizer on chips, place about 1–1.5 tablespoons of spicy tuna on each chip. Garnish as above.