i'm a fan of good spicy tuna...sushi gen's spicy tuna, crispy rice at katsuya and definitely the spicy tuna bowl at teriyaki me in glendale (i miss teriyaki me!). i feel like a lot of places make their spicy tuna too spicy so you can't taste the tuna or it's just really bland. after experimenting and trying all sorts of variations of spicy tuna at home, here is a tried and true recipe for the best spicy tuna you'll ever have!
ingredients:
- 1 pound sashimi grade tuna
- 2 teaspoon mayo
- 2-3 teaspoon asian chili paste/sauce (ie: sriracha. i recommend the chili garlic sauce with the green cap and rooster)
- 1/2 teaspoon chili oil (ie: japanese rayu)
- dash of soy sauce
- 4 stalks of green onion, finely sliced
- 1 tablespoon smelt roe *optional
- 1/4 teaspoon sesame oil *optional
- lemon *optional
- rice and nori (for rolls or handrolls; see below)
- 4 tablespoons of butter and rice (for crispy rice; see below)
directions:
- mix the mayo, 2 teaspoon chili paste, chili oil, soy sauce, sliced green onion and sesame oil in a bowl. taste the sauce. if you want it spicier, add another teaspoon of chili paste
- dice the tuna into small pieces; add the tuna to the bowl with the sauce
- mix carefully. add a spritz of lemon if you want to add some acidity to the taste. refrigerate immediately
- use the spicy tuna mixture in a handroll (rice and tuna rolled up in nori), in a roll (you know...a sushi roll!), over a bowl of rice or over some crispy rice!
crispy rice directions:
- create rectangular blocks of rice (approximately 4"x1"x1")
- over a hot skillet, melt 4 tablespoons of butter and a couple dashes of soy sauce
- when the butter starts to bubble, add the rice blocks and cook on each side until the rice gets crispy; remove
- let it cool a tad then spoon some of the spicy tuna mixture on top (garnish with a slice of jalapeno if you'd like!)
xoxo,
kara
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