Spicy Tuna

Langkah-langkah

1. Gather all the ingredients.
2. Cut and separate the green and white parts of 2 green onions/scallions. Slice them finely and keep in separate piles. Set aside the green part for garnish and the white part to mix with the tuna.
3. In a medium bowl, combine 1½ Tbsp sriracha sauce and ½ tsp toasted sesame oil. Mix well together.
4. Cut 4 oz sashimi-grade tuna into ½-inch (1.3 cm) slices, and then cut the slices into cubes.
5. Add the tuna to the bowl with the sauce mixture and toss to coat. Add the white part of the green onions and mix.
6. Combine 1 Tbsp Japanese Kewpie mayonnaise and 1 tsp sriracha sauce. Mix well.
7. Transfer the spicy tuna to a serving bowl and garnish with 1 tsp toasted white sesame seeds and the chopped green part of the green onions. Drizzle with spicy mayo (optional) and enjoy!
8. You can also serve it on steamed Japanese rice Poke Bowl-style, tucked inside Spicy Tuna Rolls, or with crackers. Drizzle the optional spicy mayo on top.
9. It‘s best to enjoy raw tuna on the same day. You can keep the ingredients in the refrigerator for up to 24 hours.