Spicy Tuna Tartare Recipe

Prepare the tuna

Pat the sushi-grade ahi tuna dry with paper towels. Using a very sharp knife, cut the tuna into small, even 1/4-inch dice. Place the diced tuna in a chilled bowl.

Add finely sliced scallions and minced shallot to the tuna.

In a small bowl, whisk together toasted sesame oil, light soy sauce, rice vinegar, sriracha, gochujang, sesame seeds, kosher salt, black pepper, and lime juice until smooth.

Pour the dressing over the diced tuna and gently fold until evenly coated. Taste and adjust seasoning (more sriracha for heat, more soy for salt, more lime for brightness). Cover and refrigerate for 10–15 minutes while you prepare the rice so flavors marry but the fish stays cold.

Combine Japanese mayonnaise, sriracha, lime juice and sesame oil in a small bowl. Whisk until smooth and creamy. Transfer to a squeeze bottle or piping bag for neat assembly. Sprinkle in toasted sesame seeds or save for final garnish.

If using prepared unagi/kabayaki sauce, lightly warm it in a small saucepan or microwave for ease of drizzling. If making a quick reduction from soy and mirin, combine 2 tbsp soy, 1 tbsp mirin and 1 tsp sugar in a small pan, simmer until slightly thickened, then cool. Keep 2 tbsp ready for assembly.

If you have leftover cooked sushi rice, use that chilled rice. If cooking rice fresh: rinse 1 cup short-grain rice until water runs clear, cook according to package or rice cooker instructions, then fluff and let cool to room temperature.

Season the cooled rice with 1 tsp rice vinegar, 1/4 tsp sugar and 1/8 tsp salt. Mix gently to incorporate.

Moisten your hands with water and a little rice vinegar. Form the rice into 8 compact rectangular or oval cakes about 2 inches long and 1/2 inch thick. Place them on a tray.

Lightly dust each rice cake with cornstarch if using — this helps develop extra crust.

Heat a nonstick or cast-iron skillet over medium-high heat and add neutral oil to a depth of about 1/8 inch (or shallow-fry in a wider pan). When oil is shimmering, add rice cakes (do not overcrowd). Cook 3–4 minutes per side until a deep golden-brown crust forms. Press gently with a spatula to ensure even contact. Transfer to paper towels to drain and season immediately with a pinch of salt.

Place warm crispy rice cakes on a serving platter. Using a spoon or small ice cream scoop, mound about 2 tablespoons of the spicy tuna tartare onto each rice cake and gently press to shape.

Drizzle a small line or dot of spicy mayo over each tartare mound (use a squeeze bottle or spoon).

Finish with a light drizzle of warmed kabayaki sauce over each portion for sweet-savory contrast.

Garnish with microgreens or a small shiso leaf, a few toasted sesame seeds, optional thin chili slices for heat, and pickled ginger or cucumber on the side.

Serve immediately so the rice remains crisp under the chilled tartare.