Pressed Spicy Oshi Tuna Recipe
garlic crunch, jalapeno, sweet tamari, spicy mayo, umami mayo, togarashi, shiso leaf
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Ingredients
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Main Ingredients
Spicy Mayo
Umami Mayo
Garlic Crunch
Garnish
Method
Preparation of Tuna
- 1
Slice the Tuna
Carefully slice the sushi-grade tuna into thin, even pieces, about 1/4 inch thick. Set aside.
Making Spicy Mayo
- 2
Combine Ingredients
In a small bowl, mix 1 cup of mayonnaise with 2 tablespoons of Sriracha sauce until well blended. Set aside.
Making Umami Mayo
- 3
Combine Ingredients
In another small bowl, combine 1 cup of mayonnaise, 1 tablespoon of soy sauce (or tamari), and 1 teaspoon of sesame oil. Stir until smooth and set aside.
Preparing Garlic Crunch
- 4
Fry the Garlic
Peel and thinly slice 4 garlic cloves. Heat 1 cup of vegetable oil in a small pan over medium heat. Add the garlic slices and fry until golden and crispy. Remove the garlic from the oil and drain on paper towels. Reserve the oil for drizzling.
Assembly
- 5
Layer the Ingredients
On a plate, lay down a shiso leaf, followed by a layer of sliced tuna. Drizzle on a generous amount of spicy mayo, followed by the umami mayo.
- 6
Add Crunch and Garnish
Sprinkle the crispy garlic crunch on top and slice the jalapeno into thin rings. Garnish with jalapeno slices and a sprinkle of togarashi seasoning.
- 7
Press and Serve
Gently press down on the assembled layers to compact them slightly. Cut into squares or rectangles and serve immediately.
