Ingredients:

  • 8 oz (225 g) Sushi-Grade Ahi (Yellowfin) Tuna, chilled
  • Pinch Flaky Sea Salt (e.g., Maldon)
  • 1/4 cup (60 ml) Japanese Mayonnaise (preferably Kewpie brand)
  • 2 Tbsp (30 ml) Sriracha Sauce (Adjust to desired heat level)
  • 1 Tbsp (15 ml) Low-Sodium Soy Sauce or Tamari
  • 1 tsp (5 ml) Toasted Sesame Oil
  • 1 tsp (5 ml) Fresh Ginger, finely minced
  • 1/2 tsp (2.5 ml) Rice Vinegar (unseasoned)
  • 2 large Spring Onions (Scallions), green parts only, thinly sliced
  • 1 tsp (5 ml) Black and White Sesame Seeds, toasted
  • Optional: 1/4 Ripe Avocado, diced

Instructions:

  1. Chill the Fish: Ensure the tuna is thoroughly chilled (it’s easier and safer to cut cold fish).
  2. Cube the Tuna: Using the sharpest knife available, cut the tuna fillet into even 1/4 inch (6 mm) cubes. Consistency is key for uniform texture.
  3. Transfer: Place the cubed tuna immediately into a chilled non-reactive bowl and lightly season with a pinch of flaky sea salt. Return to the refrigerator.
  4. Combine Wet Ingredients: In a separate small bowl, whisk together the Japanese mayonnaise, Sriracha, soy sauce/tamari, toasted sesame oil, minced ginger, and rice vinegar until completely smooth and homogenous.
  5. Taste and Adjust: Taste the sauce and adjust the heat (Sriracha) or saltiness (Soy Sauce) as needed to achieve the perfect balance.
  6. Add Aromatics: Add the thinly sliced spring onions (and optional diced avocado, if using) directly to the bowl of cubed tuna.
  7. Dress the Tuna: Pour the spicy sauce mixture over the tuna and aromatics.
  8. Fold Gently: Using a rubber spatula, gently fold the mixture until the tuna cubes are evenly coated with the sauce. Avoid over-mixing or mashing.
  9. The Essential Rest: Cover the bowl tightly with cling film and refrigerate for a minimum of 30 minutes. This chilling time allows the flavors to deepen and firms up the texture for serving.
  10. Check Seasoning: Just before serving, give the mixture one last gentle stir and check the seasoning. Add a tiny dash more soy sauce if necessary.
  11. Plate: Serve immediately, garnishing with the toasted black and white sesame seeds.