Ingredients
- 12 oz sashimi-grade tuna, diced small
- 2 tbsp Kewpie mayonnaise
- 1 tsp sesame oil
- 1 tsp sriracha (adjust to taste)
- 1/2 tsp crispy chili oil (optional)
- Pinch salt
- 1 tbsp scallion, thinly sliced (optional)
Spicy Tuna (No-Cook)
Fast spicy tuna mix for rolls, bowls, or crispy rice.
Yield: ~2 servings
Prep: ~5 min
Cook: none
Prep lead: confirm from method
Service: station-ready / catering-ready
Prep / Cook Method
- Dice tuna into ~1/4-inch pieces (or chop to a chunky minced texture).
- Mix tuna with mayo, sesame oil, sriracha, optional chili oil, and salt.
- Taste and adjust heat and salt.
- Serve immediately. Optional: top with scallions.
Finish + Service
- Best served right after mixing for clean texture.
- For catering, keep cold and stir just before service.
- Serve with nori + rice, over bowls, or on crispy rice.
Holding / Reheat / Catering Notes
- Build close to service when bread texture matters.
- Keep wet components controlled to prevent sogginess.
- Label allergens and bread/dairy/egg components clearly.
- For off-site catering, pack garnish/sauce components separately when quality improves service.
Scaling Notes
- Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
- For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
- Record final batch yield after production so the recipe can be tightened on the next cleanup pass.