Spicy Tuna Recipe

Combine Japanese mayo, Sriracha and lemon juice in a small bowl. Taste and adjust heat or tang. Set aside.

Prepare tuna

Keep tuna cold until ready. Using a very sharp knife, finely dice the sushi-grade tuna into small uniform pieces (about 1/4 inch). Place in a chilled mixing bowl.

Add the spicy mayo (use store-bought or the homemade spicy mayo made earlier), Sriracha, sesame oil, and soy sauce to the diced tuna. Fold gently with a silicone spatula or spoon until evenly coated. Avoid over-mixing to keep the tuna tender.

Taste and season with a pinch of salt if needed. Mix in the finely sliced green onion and toasted sesame seeds, reserving a small pinch of sesame seeds for garnish. Transfer mixture to the refrigerator for 10 minutes to let flavors meld (optional).

Prepare cucumber and avocado: seed the cucumber (if very seedy), cut into thin matchsticks and measure 1/2 cup. Dice the ripe avocado into 1/2-inch pieces and gently toss with a few drops of lime or lemon juice to prevent browning if desired.

If serving on nori or wonton crisps: place 1 to 2 tablespoons of cucumber matchsticks on each crisp or nori square, top with about 1 to 2 tablespoons of spicy tuna mixture, then a few dice of avocado.

Garnish each piece with thin scallion strips, a sprinkle of toasted sesame seeds, and a small drizzle of extra spicy mayo if desired. Add pickled ginger and a small dish of soy or ponzu on the side for dipping.

Serve immediately at chilled temperature with lime wedges on the side. Leftover spicy tuna should be kept refrigerated and consumed within 24 hours; do not freeze.