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Spicy tuna is a popular dish made with fresh sashimi grade raw tuna, seasonings and often served in sushi rolls or over rice. It is perfectly spicy and packed with flavors and freshness.
You might be surprised to find out making your own spicy tuna is actually very VERY easy so you can have it at home any time you want it!
You might also be surprised to learn that spicy tuna rolls do not actually originate from Japan - it is a popular US sushi roll.
I think you guys are going to fall in love with this recipe once you try and it and see how easy and delicious it is - like we did for this maguro (one of my favorite fish dishes ever) and this ikura.
Jump to:
Why This Recipe Works
- It's ultra easy to make, ready to eat in 30 minutes and that includes hands-off resting time!
- There are only a few ingredients required and it can be tweaked to your personal taste preference.
- It's a very healthy appetizer, side dish or full meal - however you want to serve it.
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Ingredients
The full list of ingredients and amounts is included in the recipe card at the bottom of the post.
It is imperative that fresh, sashimi quality tuna be used here. Because the fish is not being cooked, the quality needs to be high enough to be eaten raw, which is why we look for sashimi quality (like we do when making this sous vide tuna as well).
This dish can be made with canned tuna if sashimi grade is unavailable or cost prohibitive.
The sriracha is what gives spicy tuna it's spiciness. You can use a different hot sauce but will get a slightly different flavor with different hot sauces.
For a non-spicy option, you can even use ketchup!
The sesame oil and sesame seeds are somewhat optional, but I HIGHLY recommend using them both as it gives the dish a wonderful nutty flavor.
When using rice vinegar, make sure it is unseasoned as the seasoned has sugar in it which alters the flavor of the spicy tuna.
Step By Step Instructions
Combine all ingredients and let it sit for 30 minutes in the fridge for the flavors to meld together.
Serve over rice, on tostadas, with crackers, in sushi rolls, etc.
Expert Tips
- You CAN use canned tuna for this as well if you do not have access to sashimi grade tuna or it is cost prohibitive. I prefer the fresh tuna, but canned will still give you a good flavor.
- To make the dressing creamy, add 1 tablespoon of kewpie mayonnaise.
- Substitute ketchup for the sriracha if you want a non-spicy option.
Serving Options
- My favorite way to serve spicy tuna is actually over rice - I make this Instant Pot sushi rice a lot for serving. Drizzle it with spicy mayo for an extra creamy kick!
- Serve it on tostadas, much like we do for this jaiba ceviche, just with a different flavor profile. Also great with spicy mayo here.
- You can use it to make classic spicy tuna rolls or temaki sushi drizzled with eel sauce.
Frequently Asked Questions
Tuna is high in protein and other important vitamins and minerals and can be considered good for your health. As long as it is not served with creamy dressings or other less healthy toppings, spicy tuna can be very good for you.
**Note I am not a doctor and this is my opinion. Consult a doctor for nutrition questions.
Raw fish is not considered safe to eat during pregnancy due to the possibility of harmful bacteria, mercury or parasites present. Because spicy tuna is typically made with raw fish, it is not recommended for those that are or may be pregnant.
Storage
Because this dish is made with fresh fish, it is best eaten right away. Leftovers can be stored in the fridge for 1-2 days to prevent excess bacteria from forming.
If you love this recipe, leave a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂
Recipe
Spicy Tuna
Ingredients
- ½ pound sashimi quality blue fin tuna
- 1 teaspoon sesame oil
- 2 green onions chopped
- 1 tablespoon sesame seeds
- 2 tablespoons sriracha hot sauce
- 1 teaspoon soy sauce
- ½ teaspoon rice vinegar
Instructions
- Combine all ingredients and let it sit for 30 minutes in the fridge.
- Serve over rice, on tostadas, in sushi rolls, etc.
Expert Tips:
- You CAN use canned tuna for this as well if you do not have access to sashimi grade tuna or it is cost prohibitive. I prefer the fresh tuna, but canned will still give you a good flavor.
- To make the dressing creamy, add 1 tablespoon of kewpie mayonnaise.
- Substitute ketchup for the sriracha if you want a non-spicy option.
Nutrition
Natalie
So good! I made this for some guests and chopped it up really fine and made spicy tuna rolls. They were a huge hit!
Danielle
So happy to hear that!