Spicy Tuna, Avocado, Crunch Recipe

Prepare tuna

Keep tuna very cold. Using a sharp knife, trim any sinew, then finely dice the ahi tuna into small uniform 1/4-inch pieces. Place diced tuna in a chilled bowl.

Mix sauce and combine

In a separate small bowl, whisk together mayonnaise, Sriracha, toasted sesame oil, soy sauce, and fresh lime juice until smooth. Taste and adjust heat (add more Sriracha if desired).

Add the sauce to the diced tuna along with the sliced green onion, toasted sesame seeds, kosher salt, and black pepper. Fold gently with a rubber spatula until evenly coated. Keep chilled while you prepare the rest of the components.

Prepare avocado: Dice the avocado to roughly the same size as the tuna pieces (about 1/4-inch). Toss gently with a very small pinch of salt and a few drops of lime juice to slow browning and add brightness.

Prepare crunch: If using tempura flakes or store-bought tenkasu, have them ready. To make crunchy panko: heat 1 tsp neutral oil in a skillet over medium-high heat, add 1/2 cup panko and toast, stirring constantly, until golden (2–3 minutes). Remove from heat to cool.

Prepare cucumber: Julienne the seeded cucumber into thin matchsticks and pat dry to remove excess moisture.

Choose serving vessel: Option A — small bowls with a base of 1 cup cooked seasoned sushi rice. Option B — spoon mixture into nori cups or lettuce cups for handheld bites. Option C — serve on a bed of microgreens for a lighter option.

Layer: If using rice, mound 1–2 tablespoons rice per serving point. Spoon 2–3 tablespoons of the spicy tuna mixture on top of the rice (or directly into the nori/lettuce cup). Add a few diced avocado pieces and a small sprinkle (about 1 tablespoon) of tempura flakes/panko over the tuna to provide crunch. Add 1–2 teaspoons julienned cucumber alongside for texture and freshness.

Finish: Drizzle about 1 teaspoon unagi sauce or soy glaze over each assembled portion and, if desired, a thin drizzle of the extra spicy mayo. Garnish with sliced scallions and a light sprinkle of toasted sesame seeds. Add pickled ginger and a lime wedge to the side.

Serve immediately: Serve right away so the tempura flakes/panko remain crisp. Leftover tuna should be kept refrigerated and consumed within 24 hours.