Learn how to quickly and easily make your own spicy tuna recipe at home with just a few simple to find ingredients! Ready in 15 minutes or less and bursting with both spicy and refreshing flavor, you will never overpay for prepared sushi ever again!
This recipe is so versatile! Try serving this tuna over rice, inside summer rolls, tucked in lettuce wraps or use it to make sushi! Continue to read on for simple tricks and tips for making the best spicy tuna from scratch!
Update: This post was originally published in October 2014. I took new photos and made updates to the post below to include more information about how to make your own spicy tuna!
Hi, friends! Confession time – I have a serious addiction to sushi. And, when I say serious addiction, I mean it’s almost to the point of ridiculous. But still, I have zero shame in my sushi game.
I eat sushi about 7 times a week. As you can imagine, my naughty little habit could get ludicrously expensive if I was insistent on ordering out or purchasing prepared sushi. Luckily, I know how easy it is prepare your own deliciously spicy tuna at home!! This homemade sushi recipe is a game changer, friends! It has the same fresh taste, even MORE flavor and all at a FRACTION of the price!!
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Homemade Spicy Tuna Recipe
Finely diced, vibrant, sashimi-grade tuna tossed in a fiery chili sriracha sauce and sprinkled with delicate scallions, nutty sesame seeds and pops of masago. Finished with a generous drizzle of creamy spicy mayonnaise this tuna is packed with protein and flavor!
It’s versatile, refreshing, perfectly spicy and 100% satisfying! Plus, this recipe is made with just a handful of ingredients and can be prepared in 15 minutes or less!
If you love spicy tuna sushi, but hate the price tag, this homemade spicy tuna recipe is for you!
What is spicy tuna?
Spicy tuna is a Japanese sushi staple made of diced sashimi-grade tuna, spicy sauce and optional flavoring ingredients such as green onions and sesame seeds.
Spicy tuna is extremely versatile and can be served numerous ways.
- Inside a sushi roll or hand roll
- As part of a sushi rice bowl
- On top of cucumber slices or fried wontons as a canapé
- Scooped inside an avocado half as a snack or easy, light lunch
- Tucked inside a summer or spring roll as an appetizer (see directly below the recipe card for step-by-step photos how to assemble a spicy tuna spring roll)
What is a spicy tuna bowl?
A spicy tuna bowl is a deconstructed version of the spicy tuna sushi roll. Made with spicy tuna served on top of sushi rice, a tuna bowl can also include fresh vegetables and multiple sauces such as eel sauce.
What does spicy tuna taste like?
Spicy tuna is a great dish for sushi newbies! Spicy tuna tastes mild and fresh in flavor with a slightly spicy kick and has a soft, melt in your mouth texture.
Does spicy tuna have mayonnaise?
Spicy tuna does not actually contain any mayonnaise. The spicy sauce, referred to as spicy mayonnaise, ‘dynamite’ sauce or ‘volcano’ sauce, is made with sriracha and Japanese mayonnaise and traditionally served drizzled on top of the tuna. However, if you want your spicy tuna to have a creamy texture, feel free to mix as much or as little of the spicy mayonnaise into the tuna as desired!
Is spicy tuna raw?
Traditional spicy tuna is made with raw tuna. However, if you are uncomfortable eating raw fish, you can certainly “Westernize” it and use cooked tuna or flaked tuna from a can.
Is spicy tuna high in mercury?
While a spicy tuna has higher levels of mercury than other types of sushi, it is safe to eat as long as you consume it in moderation. It is also important to note, make sure you purchase fresh tuna that is sashimi-grade and from a safe seafood vendor or distributor.
How to make Spicy Tuna?
Spicy tuna is incredibly easy to make at home and only requires a handful of ingredients!
- Prepare the spicy tuna sauce. In a medium sized bowl, combine sriracha with chili oil and a pinch of sea salt.
- Prepare the spicy tuna mixture. To the sauce, add diced sashimi-grade tuna, masago, scallions and sesame seeds. Gently mix everything together. Refrigerate the mixture for 30 minutes for best flavor.
- Prepare the spicy mayonnaise. In a small bowl, combine Japanese mayonnaise with sriracha. Mix well.
- Serve. Drizzle the spicy mayonnaise over the tuna mixture and enjoy!
How long with spicy tuna last?
Store leftover spicy tuna in an airtight container in the refrigerator. Properly stored, tuna will keep for up to 24 hours.
Stop dropping wads of cash by ordering sushi out and start making your own with this homemade spicy tuna recipe! Easy to make and even easier to devour, this recipe will quickly become a go-to favorite!
XOXO
Cheyanne
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The best homemade spicy tuna recipe👇
Spicy Tuna Recipe
Ingredients
Spicy Tuna:
- 8 oz Sashimi Grade Tuna – cut into 1/4 - 1/2'' cubes (it is easiest to dice tuna from a frozen state)
- 1 1/2 TBS Sriracha
- 1/2 tsp Chili Oil
- Sea Salt - to taste
- 1 1/2 tsp Masago (Capelin Roe) (SEE NOTES)
- 3 small Scallions – thinly sliced, white & green parts separated
- 1 tsp Sesame Seeds – preferably toasted (I used a combination of both Black & White sesame seeds)
- Optional Add-Ins (SEE NOTES)
Spicy Mayonnaise
- 2 TBS Japanese Mayonnaise (preferably Kewpie brand)
- 2 tsp Sriracha - or more to taste
Instructions
- Prepare spicy tuna sauce mixture: In a medium sized mixing bowl combine Sriracha, chili oil and a pinch of sea salt. Stir to combine well.
- Prepare the spicy tuna: Add the tuna, masago, white parts of the scallions and sesame seeds to the bowl. Gently mix together.
- OPTIONAL: Cover the bowl and place the spicy tuna in the refrigerator for 30 minutes to allow the flavors to marry.
- Prepare the Spicy Mayonnaise: Combine the mayonnaise and sriracha in a small bowl. Whisk well to mix together. Taste and adjust for spiciness with more sriracha if desired..
- Serve: Drizzle spicy mayonnaise over tuna mixture and enjoy!
Notes
- Masago is a type of roe from the Capelin Fish. Small and orange in color, it is often used as a garnish for sushi. You should be able to find Masago in the sushi section of major grocery stores.
- Shredded Carrots
- Sliced Avocado
- Crispy Nori Sheets
- Spring Mix
- Cooked Vermicelli Noodles
- Cooked Sushi Rice
- Edamame Beans
- Sliced Cucumber
- Imitation Crab Sticks
- Seaweed Salad
- Micro Greens
- Sprouts
- Chopped Fresh Herbs: Minto, Cilantro, Chives, Green onions
- Diced Fruit: Pineapple, Mango Dragonfruit
Nutrition
©No Spoon Necessary. All images and content are under copyright protection. Please do not use any images without prior permission. Please do not republish this recipe without prior consent. If you want to reference this recipe, please do so by linking directly to this post.
Step-By-Step Photo Guide: How to use Spicy Tuna in a Spring Roll
I’m a newbie so have very basic questions. 1 1/2 tbs sriracha. do you mean sriracha hot chili sauce or like a Mc Cormick powder spice?
Is the Japanese mayonnaise simply called Kewpie mayonnaise or does it literally have to read “Japanese” mayo on the Kewpie bottle?
Will any chili oil be fine, like Lee Kum Kee Chili OIl?
Thank you in advance for your patience.
Hi Marrie,
There are no bad questions, so always feel free to ask away! For the sriracha, yes I am referring to the sauce (and not the dried powder). As for the mayo, Kewpie is probably the most well-known brand of Japanese Mayonnaise (and the one I personally prefer), but no, you do not need to use that brand – please, use whatever brand you can find or appeals to you most!! Lastly, for the chili oil, yes you can use any brand you have on hand or love – including that one. 🙂
I hope I’ve answered your questions, Marrie! Please feel free to reach out should you need clarification or if you have any additional questions! Cheers!
This was seriously delicious. I put it over white sushi rice and topped with watercress, cucumbers, and avocado.
I cannot wait to try
I could seriously eat this every day of my life!! We’ve got HOT weather on the way next week and these look perfect for lunches next week!
This dish has my tastebuds dancing already! Can’t wait to give it a try!
I’m not a sushi fan Chey, but Tom is and so are a bunch of our friends at the beach. Tom goes out on the boat and catches tuna quite a few times during the summer, so I’ll need to make this with his catch next time. Pinned! Happy weekend!
Girl, I feel your sushi pain. When I lived in San Diego I ate it all the time but I really don’t trust anywhere in Phoenix to make sushi that won’t kill me. I’m totally going to start just making it at home–I don’t know why that didn’t occur to me before :). Have a great weekend, Chey!
So yummy! Not fancy rice or sushi, but TUNA…YES, YES AND YES!
#YummyLooksGood
Looks so yummy! I want sushi now… I, too am a major sushi addict
Anjelica, thank you so much! Sushi is so hard to deny, right!? These spring rolls are super easy to make and a great fix if you are having a sushi craving! Cheers!!
Beautiful vibrant colors. Looks too pretty to eat.