Crunchy Spicy Tuna Recipe

Keep the tuna chilled until ready to use. Pat the tuna dry with paper towels and finely dice into small uniform pieces (about 1/4-inch). Place the diced tuna in a chilled bowl.

In a small bowl, whisk together 3 tbsp mayonnaise, 1.5 tbsp Sriracha, 1 tsp toasted sesame oil, and 1 tsp soy sauce until smooth. Taste and adjust heat — add more Sriracha if you want it spicier.

Add the mayonnaise mixture to the diced tuna and gently fold to coat evenly. Fold in 2 tbsp masago and 2 tbsp thinly sliced scallions, then season with 1/4 tsp kosher salt and 1 tsp toasted sesame seeds. Refrigerate the mixture for 10–15 minutes to let flavors meld; keep chilled until assembly.

While the tuna chills, slice the English cucumber into matchsticks (julienne) or thin rounds, depending on whether you are assembling rolls or bowls/handrolls. If using matchsticks, cut a 1/2-inch slice lengthwise, remove seeds if watery, then cut into 2–3 inch long matchsticks.

If using store-bought tempura crunch (tenkasu), measure 3/4 cup. If making your own crunchy bits, prepare a small batch of tempura batter, fry small droplets until crisp, drain and cool. Keep crunch in an airtight container until assembly to retain crispness.

Whisk together 4 tbsp mayonnaise, 1.5 tbsp Sriracha, 1/2 tsp gochujang (optional) and 1/2 tsp lemon juice until smooth. Transfer to a squeeze bottle or small piping bag for neat drizzling. Refrigerate until ready to use.

Option A — Crunchy Spicy Tuna Roll (maki)

Place a sheet of nori shiny-side down on a bamboo mat. If using sushi rice, spread a thin, even layer of prepared sushi rice (not included in ingredient quantities) over the nori leaving a 1-inch bare edge at the top. Flip the nori so the rice is facing down (optional for inside-out rolls). Along the center of the nori place a line of spicy tuna (about 2–3 tbsp per roll), a line of cucumber matchsticks, and a generous sprinkle (about 2 tbsp) of tempura crunch. Roll tightly using the mat, seal the edge with a little water, and let the roll rest seam-side down for 1 minute. Using a sharp wet knife, cut into 6–8 pieces. Top each piece with a small dot of extra masago and a drizzle of spicy mayo, then sprinkle with microgreens or sliced scallions.

Option B — Handroll (temaki)

Cut nori sheets in half. Lay a small amount of rice (if using) or a few tablespoons of the tuna near one corner, add a few cucumber sticks and a pinch of tempura crunch. Fold into a cone and press the seam to seal. Drizzle spicy mayo over the open end and finish with a sprinkle of extra masago and microgreens. Serve immediately so the nori stays crisp.

Option C — Spicy Tuna Bowl / Crispy Nacho-style

In bowls, place a base of sushi rice or mixed greens. Spoon a generous portion of spicy tuna in the center, arrange cucumber on one side, and scatter tempura crunch over the tuna and around the bowl. Drizzle spicy mayo in a zigzag, add extra masago, a sprinkle of toasted sesame seeds and scallions. Serve with soy sauce, pickled ginger and wasabi on the side.

Serve immediately so the tempura crunch stays crispy. Leftover spicy tuna will keep in an airtight container in the refrigerator for up to 24 hours (masago and texture may change).