spicy tuna

Fiery Spicy Tuna Rolls with sashimi grade tuna tossed in sesame Sriracha sauce, topped with spicy mayo for that extra oomph!

Spicy Tuna Roll

rice

oz sashimi-grade tuna ((4 oz = 113 g))

tsp Sriracha sauce

½ tsp sesame oil (roasted)

green onions/scallions

nori (seaweed) ((cut in half crosswise))

Tbsp toasted white sesame seeds

Spicy Mayo (Recipe)

water

Tbsp rice vinegar

Gather all the ingredients. &nbsp;For complete guide to make sushi rice, please check sushi rice recipe.

Make vinegared hand-dipping water (Tezu ) by combining ¼ cup water and 1 Tbsp rice vinegar in a small bowl. Applying this water to your hands prevents rice from sticking to your hands.

Cut the tuna into ¼" (0.5 cm) cubes (or you can mince the tuna).

In a medium bowl, combine the tuna, Sriracha sauce, sesame oil, and some of green onion (save some for topping).

Lay a sheet of nori, shiny side down, on the bamboo mat. Wet your fingers in tezu and spread ¾ cup of the rice evenly onto nori sheet. Sprinkle the rice with sesame seeds.

Turn the sheet of nori over so that the rice side is facing down. Line the edge of nori sheet at the bottom end of the bamboo mat. Place half of the tuna mixture at the bottom end of the nori sheet.

Grab the bottom edge of the bamboo mat while keeping the fillings sin place with your fingers, roll into a tight cylinder. Lift the edge of the bamboo mat and continue to roll it forward while keeping gentle pressure on the mat.

With a very sharp knife, cut the roll in half and then cut each half into 3 pieces. Clean the knife with a damp cloth every few cuts. (When you wrap the roll with a plastic wrap, rice won't stick to your hands.)

Put a dollop of spicy mayo on top of each sushi and garnish with the remaining green onion.

Often tucked in sushi rolls or served over rice bowl, this Spicy Tuna is a versatile recipe that you can make into a meal, appetizer, or canapés. With a few simple ingredients, you can prepare this popular Spicy Tuna recipe in 15 minutes!

Spicy Tuna

oz sashimi-grade tuna ((113 g))

½ Tbsp sriracha sauce ((Reduce the amount if you prefer less spicy))

tsp toasted white sesame seeds

Tbsp mayonnaise

sriracha sauce

Gather all the ingredients.

Cut the green onions, and keep the white part and green part separated. We use the green part for garnish and white part to be mixed in with the tuna.

Combine 1 ½ Tbsp Sriracha sauce and ½ tsp sesame oil and mix well together.

Cut the sashimi-grade tuna into small cubes, about ¼ inch pieces.

Mix the tuna with the sauce and add the white part of the green onion.

Transfer the spicy tuna in a serving bowl and garnish with the sesame seeds and the green part of the green onion.

If you like to drizzle some spicy mayo (optional),&nbsp;combine 1 Tbsp Japanese mayo and 1 tsp Sriracha sauce and mix well. Set aside.

You can serve spicy tuna over rice or inside sushi roll (spicy tuna roll recipe), or with crackers. Drizzle spicy mayo on top.

https://www.youtube.com/watch?v=Y12BjIaXEmQ

Often tucked in sushi rolls or served over rice bowl, this Spicy Tuna is a versatile recipe that you can make into a meal, appetizer, or canapés. With a few simple ingredients, you can prepare this popular Spicy Tuna recipe in 15 minutes!

RECIPE starts ▶ 00:48

PRINT RECIPE ▶ http://bit.ly/SpicyTunaRecipe

Prep Time: 15 mins
Cook Time: 0 mins
Total Time: 15 mins
Servings: 2

INGREDIENTS

4 oz sashimi-grade tuna (113 g)
1 ½ Tbsp Sriracha sauce (Reduce the amount if you prefer less spicy)
½ tsp sesame oil
2 green onions/scallions
1 tsp white sesame seeds (roasted/toasted)

- Spicy Mayo -
1 Tbsp Japanese mayonnaise
1 tsp Sriracha sauce

INSTRUCTIONS with step-by-step pics ▶ http://bit.ly/SpicyTunaRecipe


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How to Make Spicy Tuna (Recipe) 簡単スパイシーツナの作り方 (レシピ)

How to Make Spicy Tuna (Recipe) 簡単スパイシーツナの作り方 (レシピ)

This spicy tuna crispy rice combines sweet, umami spicy tuna served over creamy avocado and super crispy rice making it the perfect appetizer or bite for family and friends!

Spicy Tuna Crispy Rice

oz Sushi-Grade Ahi Tuna (sushi grade only, see notes***)

tbsp Mayonnaise

tsp Chili Crisp

Honey

Salt (to taste)

Avocado

Lime

Uncooked Short or Medium Grain White Rice.

tbsp oil

Black

½ tsp Sesame Oil (optional)

Finely dice tuna.

In small bowl, mix tuna, mayo, chili crisp and honey. Combine. 

Add a small sprinkle of salt (depending on your taste preferences).

Refrigerate until all components are prepared.

Cut avocado into small cubes.

Squeeze with lime juice.

Add small sprinkle of salt (to taste).

Mash with fork until combined and your desired texture. You may prefer creamier or chunkier avocado.

Cook rice. See notes for stovetop and instant pot directions. 

Cover a baking sheet pan with piece of parchment paper. Spread rice over parchment paper to cool (about 5 minutes). Sprinkle your rice evenly with salt (to taste). Salt as if you were salting plain rice to eat.

Once rice has cooled enough so that you can comfortably handle it, roll rice into approximately 8 uniform balls. Slightly smaller than a golf ball size. Note: The rice is very sticky so it is easier if you periodically wet your hands.

Once balls are formed, lightly wet your hand and lightly press down on the rice balls and form into flat circular patty.

In large frying pan, heat 4 tablespoons oil on high heat. Oil should be hot (about 30 seconds or so).

Using a spatula, gently place your rice patties into pan. Be careful of any oil splatter.

Cook approximately 4 minutes on first side. You are looking for a golden brown color. 

Flip each rice patty. After you flip, add 2 tablespoons additional oil to pan.

Cook the second side for an additional 3 to 4 minutes. Again, looking for a golden brown color.

Remove from pan and place on plate lined with paper towel to absorb any excess oil.

Crispy Rice

Layer your spicy tuna crispy rice by first placing your rice patty on a plate.

Add about 1-1.5 tsp of avocado mixture.

Add about 1-1.5 tsp of spicy tuna mixture.

Sprinkle with black and/or white sesame seeds for garnish.

Optional drizzle of sesame oil. These are best enjoyed as soon after rice is cooked.

Building the Spicy Tuna Crisp Rice

Crispy soy rice cakes are topped with homemade spicy tuna and diced chives for a delicious, Japanese dish, perfect for a sushi dinner!

Spicy Tuna Crispy Rice Cakes

lb sushi-grade ahi tuna

tbsp sriracha

tbsp sesame oil

tsp chili oil

vegenaise (or mayonnaise)

chives (chopped)

sushi rice

water (plus extra for rinsing rice)

tbsp rice vinegar

tbsp sugar

tbsp kosher salt

soy sauce (tamari

Gently dice the ahi, then adding the rest of the ingredients to the tuna and mixing well.

Place in the refrigerator for 15-20 minutes.

Rinse the rice well, then combine the rice and 2 cups of water in a medium pot.

Bring to a boil then reduce the heat to low and cover.

Cook for 15 minutes, then remove from the heat, keep the rice covered away from the heat for 10 minutes.

Combine the rice vinegar, sugar and salt in a small bowl and microwave for 30 seconds.

Place the cooked rice in a glass bowl and add the vinegar mixture to the rice, combining well.

Sushi Rice

Allow the rice to cool, then tightly form into small rectangles.

Cook them lightly on each side in a skillet over medium heat with 1 tbsp of sesame oil.

Remove from the skillet and dip the rice cakes into the soy sauce.

Cook the rice cakes for an additional 2-3 minutes in 1 tbsp sesame oil on each side or until crisp and golden brown.

Remove from the skillet and top with the spicy tuna, then garnish with additional chopped chives.

Rice Cakes

Poke bowl de atún con mayonesa picante

1½ tazas arroz blanco

1¾ tazas agua

cda sriracha ((salsa picante))

cdas mayonesa (yo usé la Supreme Artesana de Hellmann's)

cdta salsa de soya / sillao

½ cdta aceite sésamo/ajonjolí

300 g atún fresco (cortado en cubos)

cdtas aceite de sésamo

Sal y pimienta

mango (pelado y picado en cubos)

½ pepino

½ palta laminada

chives picado

Semillas de sésamo / ajonjolí

Togarashi para terminar

Lava el arroz debajo del chorro de agua sobre un colador. Restriégalo con tu mano en el colador hasta que el agua salga clara, aprox 2 minutos.

Pon el arroz y agua en una olla a fuego medio-alto. Una vez que rompa hervor, tápalo y baja la temperatura al mínimo.

Luego de 15-20 minutos, saca la tapa y revisa (sin mezclar) si no queda agua en la base. Si no queda, está listo y pásalo a una fuente para que se enfríe. Espárcelo bien.

Para el arroz pegajosito

Mezcla todos los ingredientes con un batidor de mano. Reserva.

Para la salsa

Mezcla el atún con el aceite, sal y pimienta.

Para el atún

En un bowl, forma una base del arroz que tiene que ya haber enfriado a temperatura ambiente.

Para el pepino, ábrelo a la mitad y quítale las pepas con una cucharita. Córtalo una vez más para tener 4 pedazos y esos córtalos en triángulos pequeños.

Pon el atún sobre el arroz a un costado, luego el pepino, mango y palta.

Vierte la salsa sobre el bowl y termina con el ciboulette/chives picados, semillas de sésamo/ajonjolí y togarashi.

Para armar el poke bowl

Super tasty spicy tuna rice bowl ready in less than 5 minutes

Korean Tuna Rice (Chamchi Mayo)

3.5 oz can Korean hot pepper tuna (DongWon brand)

tbsp Furikake rice seasoning (-or-)

tbsp Kewpie Mayo (or American mayo)

pickled ginger

Combine all ingredients together and mix well. Do not drain the liquids from the tuna- use everything in the can. Measurements provided are a good place to start, but you can adjust according to your taste.

Spicy ‘ahi poke made with cubed pieces of raw tuna, tossed in a creamy spicy sauce, and served chilled is the perfect appetizer or side dish. Less than 15 minutes and you’ve got yourself a twist on a traditional Hawaiian recipe.

Spicy 'Ahi Poke Recipe

mayonnaise

sriracha

shoyu

sesame oil

sashimi grade 'ahi

green onion

To a small bowl add mayonnaise, sriracha, shoyu, and sesame oil. Mix until well combined and set aside.

Next slice the 'ahi into small cubes about 3/4 inch thick.

Place 'ahi cubes in a bowl and add the spicy mayo mixture along with the green onion. Gently toss to coat.

Store in the refrigerator and ENJOY!

https://www.youtube.com/watch?v=Ctp-LmqLJHQ

Spicy ‘ahi poke made with cubed pieces of raw tuna, tossed in a creamy spicy sauce, and served chilled is the perfect appetizer or side dish.
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Find recipe details at https://bit.ly/spicy-ahi-poke

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Spicy 'Ahi Poke Recipe
Ingredients:
¼ cup kewpie mayonnaise https://amzn.to/3vqnLWj
2 tablespoons sriracha https://amzn.to/3APtyG7
1 teaspoon shoyu https://amzn.to/3vjLAPA
1/2 teaspoon sesame oil https://amzn.to/3lO0qe1
1 pound sashimi grade ‘ahi
2 teaspoons thinly sliced green onion

Directions:
1. To a small bowl add mayonnaise, sriracha, shoyu, and sesame oil. Mix until well combined and set aside.
2. Next slice the ‘ahi into small cubes about 3/4 inch thick.
3. Place ahi cubes in a bowl and add the spicy mayo mixture along with the green onion. 4. Gently toss to coat.
5. Store in the refrigerator and ENJOY!

For nutrition information please visit my blog in the link above.

#keepingitrelle #poke #spicytuna

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The only SPICY 'AHI RECIPE you'll ever need | Spicy tuna

This spicy tuna rice bowl with sesame, soy and sriracha comes together in no time. It’s perfect for packed lunches.

Lunch Box: Spicy Tuna Rice Bowl

Jasmine Rice

Tinned Tuna

Spring Onion

Cucumber

Rice Vinegar

Mayonnaise

Sriracha

Soy Sauce

Sesame Oil

Nori

Shichimi Togarashi

Cook the rice following packet instructions.

Finely slice the spring onions. Peel and slice the avocado. Cut the nori into strips, if using. Finely slice the cucumber and add it to a bowl with the rice vinegar and a pinch of salt. Scrunch with your hands until slightly softened.

In a bowl, mix the drained tuna with the mayonnaise, sriracha, soy sauce, sesame oil and spring onions. Taste and adjust seasoning with more soy sauce or sriracha if needed.

Divide the rice between containers. Top with a big scoop of spicy tuna, pickled cucumber, avocado and nori, if using. Sprinkle with togarashi and drizzle with more sriracha, if you like.

Pop in the fridge for an easy, flavour-packed meal later. It will keep well in the fridge for 3 days.

Can you prep this for a few days worth of lunches?

Best choice to cook this one! So delicious I was counting down the hours to eat my lunch! Would highly recommend!
I’ve substituted the tuna for chicken this week as I fancied a change but all the sane extras. The cucumber is revolutionary and I will be shouting about them for a long time!

Lovely dish, although have to admit that I mixed the spring onion, cucumber, nori, and avo in with the rice vinegar and salt 🙈

Lovely! I used less rice & added more salad for myself. Never enjoyed tinned tuna as much as this before. No leftovers for lunch sadly as we ate it all up.

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