Special Spicy Tuna* Recipe

Name: Tokyo Express Japanese Steakhouse & Seafood Restaurants SPECIAL SPICY TUNA* Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 12 oz sushi-grade tuna, finely diced; 3 tbs Japanese mayonnaise (e.g., Kewpie); 1.5 tbs sriracha; 1 tsp chili oil (aromatic); 0.5 tsp toasted sesame oil; 2 tbsp scallions, thinly sliced; 1 tbsp shiitake or scallion stems (optional), finely minced; 0.5 tsp soy sauce; 1 tsp toasted sesame seeds; 0.5 tsp fresh lime juice; 0.125 tsp salt; 0.125 tsp cracked black pepper; 2 sheets nori sheets (for handrolls or cut for bowls); 2 cups short-grain sushi rice, cooked and seasoned; 0.5 cup cucumber, julienned; 1 each avocado, thinly sliced; 0.25 cup microgreens or mizuna; 2 tbs spicy mayo (for drizzle) — mayo + sriracha mixed; 1 tsp unagi sauce or sweet soy glaze (optional); 2 tbs pickled ginger; 1 tsp wasabi (optional); 1 each plastic wrap (for shaping); 1 each sharp knife; 1 each small bowl

Inspired by Tokyo Express Japanese Steakhouse & Seafood Restaurant

Time25m

Serves2

Make Special Spicy Tuna* Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Spicy Tuna Filling

12 oz sushi-grade tuna, finely diced

3 tbs Japanese mayonnaise (e.g., Kewpie)

1 1/2 tbs sriracha

1 tsp chili oil (aromatic)

1/2 tsp toasted sesame oil

2 tbsp scallions, thinly sliced

1 tbsp shiitake or scallion stems (optional), finely minced

1/2 tsp Aged soy sauce

1 tsp toasted sesame seeds

1/2 tsp Fresh lime juice

1/8 tsp Celtic sea salt

1/8 tsp Cracked black pepper

Assembly & Garnish

2 sheets nori sheets (for handrolls or cut for bowls)

2 cups short-grain sushi rice, cooked and seasoned

1/2 cup cucumber, julienned

1 each avocado, thinly sliced

1/4 cup microgreens or mizuna

2 tbs spicy mayo (for drizzle) — mayo + sriracha mixed

1 tsp unagi sauce or sweet soy glaze (optional)

2 tbs pickled ginger

1 tsp wasabi (optional)

Tools & Finishing

1 each plastic wrap (for shaping)

1 each sharp knife

1 each small bowl

Method

Spicy Tuna Filling

Prepare tuna

Keep tuna very cold. Pat tuna dry with paper towel. Using a sharp knife, finely dice tuna into small uniform pieces (about 1/8–1/4 inch). Transfer to a chilled bowl.

In a small bowl combine Japanese mayonnaise, sriracha, chili oil, toasted sesame oil, soy sauce, lime juice, salt, and cracked pepper. Stir until smooth and emulsified.

Add the diced tuna, sliced scallions, minced shiitake or scallion stems (if using), and toasted sesame seeds to the mayo mixture. Gently fold with a rubber spatula until evenly coated, taking care not to overwork the tuna. Taste and adjust heat or salt (add more sriracha for heat, soy for salt). Cover and chill for 10–15 minutes to let flavors marry.

Assembly & Garnish

If making handrolls: cut nori sheets in half (optional) and place shiny side down on a clean flat surface. With wet fingers, spread about 1/3 cup of seasoned sushi rice in a thin rectangle near one edge of the nori, leaving a 1/2-inch border at the top.

Along the rice, place 2–3 tablespoons of spicy tuna mixture, a few cucumber julienne strips, and 2–3 slices of avocado. Add a small handful of microgreens. Starting from the rice edge, roll the nori into a cone shape, sealing the top edge with a few grains of rice or a dab of water. Wrap in plastic if you want a neater shape; serve immediately.

If making a bowl or sashimi-style plate: divide the 2 cups of sushi rice between bowls or plates. Spoon 4–6 tablespoons of spicy tuna on top of each portion of rice or arrange as bite-sized mounds. Fan avocado slices and arrange cucumber and microgreens around the tuna. Drizzle spicy mayo and, if using, unagi sauce over the tuna in a thin zigzag. Garnish with pickled ginger and an extra sprinkle of toasted sesame seeds. Add wasabi on the side if desired.

For a restaurant-style finish: lightly torch the surface of the tuna (optional) for a few seconds to warm and add smoky notes, or broil briefly on high for 10–15 seconds. If torching, do so carefully and serve immediately.

Serve with soy sauce on the side for dipping and enjoy promptly for best texture and flavor.

Tools & Finishing

Keep your knife and bowls chilled if possible to maintain tuna temperature. Clean and dry your knife between slices for clean presentation. Use plastic wrap to shape or hold handrolls if preparing ahead briefly, but consume within 15–20 minutes to prevent nori sogginess.