Spicy Tuna Filling for Hand Rolls and Bowls
This filling relies on the quality of your tuna. When you hand-cut the fish rather than using a food processor, you maintain the structural integrity that separates a standard mix from a proper sashimi-grade preparation.
Keep everything ice cold.
Work quickly to ensure the fish remains at a safe, cool temperature throughout the mixing process. If the mayo begins to soften or turn oily, stop and place the bowl in the refrigerator for five minutes.
- Sharp chef's knife
- Large chilled mixing bowl
- Flexible silicone spatula
What goes in.
- 1 lbSushi-grade yellowfin or bigeye tuna
- 3 tbspKewpie mayonnaise
- 1.5 tbspSriracha or sambal oelek
- 1 tspToasted sesame oil
- 2 stemsScallions, whites and greens separated and minced
- 1 tspToasted white sesame seeds
Dice, don't mince
Cut the tuna into small, uniform quarter-inch cubes. Cutting too small turns the tuna to mush, while larger pieces make the filling difficult to roll tightly.
The method.
Prepare the fish
Pat the tuna dry with paper towels to remove excess moisture. Use your sharpest knife to slice the tuna into small, consistent cubes.
Create the base
In your chilled bowl, whisk the mayonnaise, chili paste, sesame oil, and minced scallion whites until uniform.
Combine
Add the diced tuna to the bowl. Use the silicone spatula to fold the fish into the sauce gently, using a lifting motion to coat the cubes without mashing them.
Finish
Fold in the scallion greens and sesame seeds just before serving to maintain their texture.
Other turns to take.
Crunchy
Add two tablespoons of finely diced cucumber or tenkasu (tempura scraps) right before serving for texture.
Citrus-forward
Add a half-teaspoon of fresh lime juice or yuzu zest to brighten the fat in the mayonnaise.
When it doesn't go to plan.
Always chill your mixing bowl in the freezer for ten minutes before starting.
Taste a single cube of coated tuna on a spoon to check the heat balance before adding more chili paste.
Do not let the finished mixture sit; the salt in the sauce will begin to draw moisture out of the fish, making the filling watery after 30 minutes.
The ones that keep coming up.
Can I use canned tuna?
This recipe is designed specifically for raw, sushi-grade tuna. Canned tuna has a vastly different texture and salinity that will not yield the intended result.
How do I know if the tuna is safe to eat raw?
Always purchase your fish from a reputable fishmonger and explicitly ask for 'sushi-grade' or 'sashimi-grade' fish intended for raw consumption.
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