Can I use fresh tuna for this recipe?

While this recipe is designed for canned tuna for ease, you can absolutely use fresh, sushi-grade tuna. Simply dice it finely and follow the rest of the steps, ensuring you use the freshest ingredients for safety and best flavor.

What's the best way to serve Japanese Style Spicy Tuna Salad?

This versatile salad can be served in many ways! Enjoy it on crispy rice cakes, as a topping for crisp cucumber slices, in fresh lettuce cups, or as a vibrant filling for rice bowls. It also makes a fantastic spicy tuna sandwich or wrap!

How can I make this salad less spicy?

To reduce the spice, you can lessen the amount of sriracha sauce. If you're very sensitive to heat, you can omit the diced jalapeu00f1o entirely. For a milder chili flavor with a hint of sweetness, consider using a small amount of gochujang instead of sriracha.

What's the difference between regular mayonnaise and Kewpie mayonnaise?

Kewpie mayonnaise, a popular Japanese brand, is renowned for its richer, creamier texture and a slightly sweeter, tangier flavor. This distinct taste comes from its use of egg yolks only (not whole eggs) and a special blend of vinegars, imparting an umami depth often preferred in Asian-inspired dishes.

Japanese Style Spicy Tuna Salad: Quick & Easy Sushi-Inspired Recipe

Name: Japanese Style Spicy Tuna Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Japanese
Ingredients: 1 (5 oz) can yellowfin or albacore tuna in oil, drained; 1/4 cup mayonnaise (Kewpie preferred); 1-2 tablespoons sriracha sauce (adjust to taste); 1 teaspoon rice vinegar; 1/4 cup diced celery; 1/2 small jalapeño, finely diced (optional, for extra heat); 2 green onions (scallions), thinly sliced; 1/2 teaspoon low-sodium soy sauce; Salt and freshly ground black pepper, to taste

Description

A quick and easy recipe for a delicious, sushi-inspired spicy tuna salad, perfect for a light meal or appetizer.

Ingredients

Scale

1 (5 oz) can yellowfin or albacore tuna in oil, drained
1/4 cup mayonnaise (Kewpie preferred)
1-2 tablespoons sriracha sauce (adjust to taste)
1 teaspoon rice vinegar
1/4 cup diced celery
1/2 small jalapeño, finely diced (optional, for extra heat)
2 green onions (scallions), thinly sliced
1/2 teaspoon low-sodium soy sauce
Salt and freshly ground black pepper, to taste

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Instructions

Step 1: Thoroughly drain the canned tuna, pressing out any excess oil or water. Transfer the drained tuna to a medium-sized mixing bowl.
Step 2: Add the diced celery, finely diced jalapeño (if using), and thinly sliced green onions to the bowl with the tuna.
Step 3: Pour in the mayonnaise, sriracha sauce, rice vinegar, and soy sauce. Gently mix all ingredients until they are well combined and the tuna is coated evenly.
Step 4: Taste the salad and season with salt and freshly ground black pepper as needed to enhance the flavors.
Step 5: Serve immediately as desired. Garnish with sesame seeds, a drizzle of chili oil, or nori strips for an authentic touch.

Notes

For a creamier texture, you can add a small amount of mashed avocado. If you don't have rice vinegar, a squeeze of lime juice can be a good substitute for tang.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad, Appetizer
Method: Mixing
Cuisine: Japanese

Nutrition

Serving Size: 1/2 cup
Calories: 280 kcal
Sugar: 3g
Sodium: 450mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 15g
Cholesterol: 55mg

Description

Ingredients

Instructions

Notes

Nutrition

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