What’s your favorite sushi roll? I’ve asked this question to JOC readers in the past, and a lot of you answered Spicy Tuna Rolls so I’ve made the recipe and the tutorial video. Today I’m back with the same Spicy Tuna (スパイシーツナ) recipe, but will share other easy ways to enjoy this quick and pretty amazing recipe!
3 Easy Ways to Enjoy Spicy Tuna
1. Spicy Tuna Over Rice
Among the three options here, Spicy Tuna Rice Bowl is my favorite because it is absolutely fuss-free. Not only it’s a lot less work than making Spicy Tuna Rolls, I think sashimi goes well with rice better than crackers. Maybe I’m biased, but the combination of melt-in-your-mouth tuna with tender steamed rice makes for a joyful bowl of heaven.
I also like to drizzle a bit of Spicy Mayo on top of the Spicy Tuna to give it some creamy, mild spicy kick. Apparently, when a sushi item is adorned or dressed with spicy mayo, it is given some incredible super names like ‘Volcano’ or ‘Dynamite’. When you order a Spicy Tuna Volcano or Dynamite Roll at a sushi restaurant in the States, you can definitely expect some spicy mayo in it.
2. Spicy Tuna Rolls
You’d probably be surprised that we don’t have Spicy Tuna Rolls in Japan, but it is one of the most popular sushi rolls in the United States. The filling is easy to make and easier to roll. If you’re a beginner to sushi roll making, you can confidently tackle with this one.
I have the recipe on the blog and the tutorial video on my YouTube channel for you to get a headstart.
3. Spicy Tuna with Crackers
If you like to serve easy finger food at your next party, this one is your pick! Switch up your Cheese and Crackers tradition for a fancy version with this Spicy Tuna with Crackers for a big wow factor. Your guests will be impressed. Keep the sashimi chilled until you’re ready to serve. The cold Spicy Tuna will give some refreshment while it brings some appetite for your main course.
Since tuna is the most important ingredient here, look for well-handled sashimi-grade fish. Pole-caught tuna is ideal as it’s the safest and the most environmentally friendly. You can tell the freshness of the fish by its color too.
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Spicy Tuna
Ingredients
- 4 oz sashimi-grade tuna
- 2 green onions/scallions
- ½ tsp toasted sesame oil
- 1½ Tbsp sriracha sauce (for the tuna; reduce for less spicy; plus 1 tsp more for the optional spicy mayo)
- 1 Tbsp Japanese Kewpie mayonnaise (optional, to make spicy mayo; you can make homemade Japanese mayo)
- 1 tsp toasted white sesame seeds (for garnish)
Instructions
- Gather all the ingredients.
- Cut and separate the green and white parts of 2 green onions/scallions. Slice them finely and keep in separate piles. Set aside the green part for garnish and the white part to mix with the tuna.
- In a medium bowl, combine 1½ Tbsp sriracha sauce and ½ tsp toasted sesame oil. Mix well together.
- Cut 4 oz sashimi-grade tuna into ½-inch (1.3 cm) slices, and then cut the slices into cubes.
- Add the tuna to the bowl with the sauce mixture and toss to coat. Add the white part of the green onions and mix.
To Make the Spicy Mayo (optional)
- Combine 1 Tbsp Japanese Kewpie mayonnaise and 1 tsp sriracha sauce. Mix well.
To Serve
- Transfer the spicy tuna to a serving bowl and garnish with 1 tsp toasted white sesame seeds and the chopped green part of the green onions. Drizzle with spicy mayo (optional) and enjoy!
- You can also serve it on steamed Japanese rice Poke Bowl-style, tucked inside Spicy Tuna Rolls, or with crackers. Drizzle the optional spicy mayo on top.
To Store
- It‘s best to enjoy raw tuna on the same day. You can keep the ingredients in the refrigerator for up to 24 hours.
Nutrition
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