Spicy Tuna Filling for Hand Rolls and Bowls
A proper spicy tuna filling depends entirely on the knife work and the quality of the mayo. By cutting the tuna into uniform, small cubes, you ensure that every bite carries the same amount of heat and creaminess.
Temperature is your priority.
Keep your tuna in the coldest part of your refrigerator until the exact moment you are ready to cut and mix. Warm fish loses its clean snap and becomes mushy when tossed with sauce.
- sharpened chef's knife
- chilled glass mixing bowl
- cutting board
What goes in.
- 8 ozsushi-grade tuna loin
- 2 tbspJapanese mayonnaise
- 1 tbspsriracha
- 1/2 tsptoasted sesame oil
- 1 tspscallions, green parts only, finely sliced
- 1/4 tspshichimi togarashi (optional)
Emulsifying without bruising
Use a rubber spatula to fold the sauce into the tuna using a gentle circular motion. Stop the moment the sauce coats the fish; over-mixing breaks down the fibers and creates a paste.
The method.
Prepare the tuna
Pat the tuna loin dry with a paper towel. Slice into 1/4-inch strips, then cut across into consistent 1/4-inch cubes.
Mix the sauce
In a chilled bowl, whisk the mayonnaise, sriracha, and sesame oil until the color is a uniform pale orange.
Combine
Add the tuna cubes to the bowl. Fold gently until every surface of the fish is coated.
Finish
Fold in the scallions and garnish with a dusting of shichimi togarashi just before serving.
Other turns to take.
Crunchy
Add one tablespoon of panko breadcrumbs or finely diced cucumber for texture.
Umami Heavy
Add a few drops of soy sauce to the base mix to deepen the salt profile.
When it doesn't go to plan.
If the tuna is too soft to cut, place it in the freezer for 10 minutes to firm up.
Use Kewpie mayonnaise; its higher egg yolk content provides a richer body than standard deli mayonnaise.
Do not prepare this more than 30 minutes before serving to prevent the fish from drawing out moisture.
The ones that keep coming up.
Can I use canned tuna for this?
This technique is designed for raw sushi-grade fish. Canned tuna has a different moisture content and fiber structure that does not respond to this preparation method.
How do I know if the tuna is high enough quality?
Consult your fishmonger and explicitly state you are serving it raw. It should have a clean, neutral scent and firm, vibrant flesh.
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