Spicy Tuna Recipe

Name: Somo Kitchen & Sushis Spicy Tuna Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 10 oz sushi-grade tuna, finely diced; 3 tbs mayonnaise (preferably Japanese Kewpie); 1.5 tbs Sriracha; 0.5 tsp toasted sesame oil; 1 tsp soy sauce; 2 tbsp thinly sliced scallions (green parts only); 1 tsp sesame seeds, toasted; 0.25 tsp kosher salt; 0.5 tsp fresh lime juice; 4 pcs nori sheets (4 full sheets or 8 halves); 2 cups sushi rice, cooked and seasoned; 0.5 cup cucumber, seeded and julienned; 1 pcs avocado, sliced; 2 tbsp pickled ginger (gari); 1 tsp wasabi (optional); 0 to taste soy sauce for serving; 2 slices thinly sliced jalapeño (optional); 0 to taste frying oil (if making spicy tuna crisp or tempura bits)

Inspired by Somo Kitchen & Sushi

Time35m

Serves4

Make Spicy Tuna Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Spicy Tuna Filling

10 oz sushi-grade tuna, finely diced

3 tbs mayonnaise (preferably Japanese Kewpie)

1 1/2 tbs Sriracha

1/2 tsp toasted sesame oil

1 tsp Aged soy sauce

2 tbsp thinly sliced scallions (green parts only)

1 tsp Sesame seeds, toasted

1/4 tsp kosher salt

1/2 tsp Fresh lime juice

Serving / Assembly

4 pcs nori sheets (4 full sheets or 8 halves)

2 cups sushi rice, cooked and seasoned

1/2 cup cucumber, seeded and julienned

1 pcs avocado, sliced

2 tbsp pickled ginger (gari)

1 tsp wasabi (optional)

0 to taste soy sauce for serving

2 slices thinly sliced jalapeño (optional)

0 to taste frying oil (if making spicy tuna crisp or tempura bits)

Method

Spicy Tuna Filling

Prepare tuna

Keep the sushi-grade tuna cold until ready. Using a very sharp knife, trim any sinew and dice the tuna into small uniform 1/4-inch pieces. Place diced tuna in a chilled bowl.

Make sauce

In a separate small bowl, combine the mayonnaise, Sriracha, toasted sesame oil, soy sauce, and fresh lime juice. Whisk until smooth and emulsified.

Combine and season

Add the sauce to the diced tuna along with the thinly sliced scallions, toasted sesame seeds, and kosher salt. Gently fold with a rubber spatula until evenly coated. Taste and adjust heat or salt: add more Sriracha for heat or a pinch more salt if needed. Keep chilled until assembly.

Serving / Assembly

Prepare rice and nori

If not already done, cook and season sushi rice (short-grain rice mixed with sushi vinegar). Keep rice slightly warm or at room temperature. Lay out a nori sheet on a bamboo mat or work surface, shiny side down.

Assemble rolls (maki) or hand rolls (temaki)

For a classic roll: Moisten hands with water mixed with a splash of rice vinegar to prevent sticking. Spread about 1/2 cup of sushi rice evenly over the nori, leaving a 1-inch strip at the top edge. Arrange a line of spicy tuna (about 2-3 tbs) across the center, add a few cucumber julienne and a slice of avocado. Roll tightly with the mat, press gently to form. For hand rolls: place 2–3 tbs spicy tuna, cucumber and avocado on a nori half and roll into a cone shape.

Slice and finish

Using a very sharp wet knife, slice maki into 6–8 pieces, wiping the knife clean between cuts for neat slices. Top each piece with a thin slice of jalapeño (optional) or a small dot of extra Sriracha-mayo. Garnish with additional sesame seeds and serve with pickled ginger, wasabi and soy sauce.

Optional crispy topping

If you want a crunchy contrast, make tempura bits or lightly fry tiny spoonfuls of the spicy tuna in hot oil until crisp (about 30–60 seconds) and drain on paper towels. Sprinkle over the rolls just before serving.

Storage and safety

Because this uses raw tuna, store any leftovers covered in the refrigerator and consume within 24 hours. Discard if left at room temperature for more than 2 hours.