Spicy Tuna Sando Recipe

Prepare tuna

Keep tuna well chilled. Using a very sharp knife, finely dice the sushi-grade tuna into small, uniform 1/8–1/4 inch pieces. Transfer to a chilled bowl.

Add Japanese mayonnaise, sriracha, toasted sesame oil, soy sauce, chopped scallion and kosher salt to the diced tuna. Gently fold with a rubber spatula until combined but not mashed — mixture should be creamy with discernible tuna pieces. Taste and adjust spiciness or salt, adding more sriracha or soy if desired. Refrigerate the filling until ready to assemble (up to 30 minutes).

Prepare soy paper sheets by placing them on a clean work surface. If slightly stiff, cover briefly with a damp towel to make them pliable but not soggy.

Slice avocados in half, remove pits, peel, and slice each half into 1/4 inch slices. Lightly brush slices with a tiny amount of lemon or neutral oil if desired to slow browning.

Measure out red tobiko, toasted sesame seeds, bonito flakes, eel sauce and micro shiso so they are ready for quick assembly.

Lay one soy paper sheet shiny side down on plastic wrap (one sheet per sandwich). Spread about 1 1/2 to 2 ounces (roughly 3 tbs) of the spicy tuna filling in a rectangular log in the center of the sheet, leaving a 1/2 inch border on all sides.

Layer 3–4 avocado slices over the tuna lengthwise, slightly overlapping to form a smooth surface.

Sprinkle 1/2 tablespoon red tobiko along the length of the tuna on top of the avocado, then scatter about 1 tablespoon of bonito flakes evenly over the tobiko (the flakes will add a smoky umami texture).

Sprinkle 1/2 teaspoon toasted sesame seeds over the filling. Drizzle approximately 2/3 teaspoon eel sauce down the center (reserve remaining eel sauce for serving).

Lay 3 micro shiso leaves lengthwise across the filling for herbal lift.

Using the plastic wrap under the soy paper, lift the short edge closest to you and roll tightly away from you to enclose the filling, tucking the far edge as you roll so the log is compact. Press gently to compress into a neat sandwich (sando) shape. Seal the exposed edge with a very light brush of neutral oil or a damp finger so the soy paper sticks.

Repeat to make remaining sandwiches (should yield 6).

Trim the ends of each roll with a very sharp knife to neaten. Slice each roll in half crosswise to make two sandwich portions (alternatively, slice into thirds if you want smaller bites). Wipe the knife clean and dampen between cuts for cleaner slices.

Plate sandwiches and finish with a small spoon of additional eel sauce on top or alongside, a sprinkle of remaining toasted sesame seeds, a few extra bonito flakes and a light crown of red tobiko. Garnish with remaining micro shiso. Serve immediately with pickled ginger and wasabi if desired.