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Spicy Tuna Recipe

Name: Tribute Eatery & Bars Spicy Tuna Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 10 oz sushi-grade tuna (finely diced); 3 tbsp Japanese mayonnaise (e.g., Kewpie); 1.5 tbsp Sriracha; 1 tsp sesame oil; 1 tsp soy sauce; 1 tsp toasted sesame seeds; 2 tbsp green onions (thinly sliced); 1 tsp shredded nori (optional); 1 tsp lime juice (fresh); 1 tsp salt; 2 cups sushi rice (short-grain, cooked and seasoned); 2 tbsp rice vinegar (for seasoning rice); 1 tsp sugar; 1 tbsp furikake or extra toasted sesame seeds; 0.5 cup thinly sliced cucumber or avocado (optional); 2 tbsp pickled ginger (optional, for serving); 1 tsp wasabi (optional); 2 tbsp scallion curls or microgreens (garnish); 2 tbsp crispy tempura flakes or fried shallots (optional crunch); 2 pieces nori sheets (if making handrolls) or small bowls (for tuna bowls)

Inspired by Tribute Eatery & Bar

Time30m

Serves2

Make Spicy Tuna Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Tuna Filling

10 oz sushi-grade tuna (finely diced)

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

1 1/2 tbsp Sriracha

1 tsp Toasted sesame oil

1 tsp Aged soy sauce

1 tsp toasted sesame seeds

2 tbsp green onions (thinly sliced)

1 tsp shredded nori (optional)

1 tsp lime juice (fresh)

1 tsp Celtic sea salt

Assembly & Garnish

2 cups sushi rice (short-grain, cooked and seasoned)

2 tbsp rice vinegar (for seasoning rice)

1 tsp sugar

1 tbsp furikake or extra toasted sesame seeds

1/2 cup thinly sliced cucumber or avocado (optional)

2 tbsp pickled ginger (optional, for serving)

1 tsp wasabi (optional)

2 tbsp scallion curls or microgreens (garnish)

2 tbsp crispy tempura flakes or fried shallots (optional crunch)

2 pieces nori sheets (if making handrolls) or small bowls (for tuna bowls)

Method

Tuna Filling

Prepare tuna

Pat the sushi-grade tuna dry with paper towels. Using a sharp knife, finely dice the tuna into small, even 1/4-inch pieces so the mixture will have a cohesive texture.

Mix sauce

In a chilled bowl, combine Japanese mayonnaise, Sriracha, sesame oil, soy sauce, and lime juice. Whisk until smooth and homogeneous. Taste and adjust spice by adding up to 1/2 tablespoon more Sriracha if desired.

Combine filling

Add the diced tuna to the sauce and gently fold until the tuna is evenly coated. Stir in thinly sliced green onions, toasted sesame seeds, shredded nori (if using), and 1 teaspoon salt. Refrigerate the mixture for 10–15 minutes to allow flavors to meld. Keep chilled until assembly.

Rice & Assembly

Season rice (if making sushi rice)

If your rice isn't seasoned, warm the cooked short-grain rice slightly, then sprinkle rice vinegar and sugar evenly over it. Fold gently with a rice paddle or spatula to avoid mashing the grains. Let it cool to slightly above room temperature before assembling (about 10 minutes).

Assemble bowls or handrolls

For a poke/bowl: divide the seasoned rice between 2 bowls (about 1 cup rice per serving). Top each bowl with half of the spicy tuna mixture. Add optional cucumber or avocado slices to the side, then sprinkle with furikake or extra toasted sesame seeds, crispy tempura flakes or fried shallots for crunch, and scallion curls or microgreens.

For handrolls (temaki)

Place a nori sheet shiny-side down. Moisten a small area with a dab of water to help seal. Place a strip of seasoned rice along one edge, top with 2–3 tablespoons of spicy tuna and optional cucumber/avocado. Roll into a cone and serve immediately to keep nori crisp.

Final touches

Serve with pickled ginger and wasabi on the side. Provide extra Sriracha or soy sauce for guests who want more heat or salt. Consume within an hour for best texture and freshness.