Spicy Tuna Recipe

Last updated: July 2026 · 3 min read

You can make your own spicy tuna at home with a few easy-to-find ingredients. It's ready in 15 minutes, full of spicy, refreshing flavor — and it costs a fraction of prepared sushi.

I eat sushi most days of the week, so ordering out adds up fast. Homemade sushi changed that: the same fresh taste, more flavor, and a fraction of the price.

Homemade Spicy Tuna

Finely diced sashimi-grade tuna tossed in a fiery sriracha-chili sauce, sprinkled with scallions, nutty sesame seeds, and pops of masago, then finished with a drizzle of creamy spicy mayo. It's versatile, refreshing, and packed with protein — made with a handful of ingredients in 15 minutes or less. If you love spicy tuna but hate the price tag, this recipe is for you.

▪ What Is Spicy Tuna?

Spicy tuna is a Japanese sushi staple: diced sashimi-grade tuna, spicy sauce, and optional add-ins like green onion and sesame seeds. It's versatile — serve it:

• Inside a sushi roll or hand roll
• As part of a sushi rice bowl
• On cucumber slices or fried wontons as a canapé
• Scooped into an avocado half for a light lunch
• Tucked into a spring roll as an appetizer

▪ Ingredients

• 8 oz sashimi-grade tuna, finely diced
• 1 tbsp sriracha
• 1 tsp chili oil
• Pinch of sea salt
• 1 tbsp masago
• 2 scallions, thinly sliced
• 1 tsp sesame seeds
• Spicy mayo: 2 tbsp Japanese mayonnaise + 1 tsp sriracha

▪ How to Make It

1. Make the sauce. In a medium bowl, combine sriracha, chili oil, and a pinch of sea salt.
2. Mix the tuna. Add the diced tuna, masago, scallions, and sesame seeds. Fold gently, then chill 30 minutes for the best flavor.
3. Make the spicy mayo. Stir the Japanese mayonnaise and sriracha together in a small bowl.
4. Serve. Drizzle the spicy mayo over the tuna and enjoy.

▪ Good to Know

What does it taste like? Mild, fresh, and slightly spicy, with a soft, melt-in-your-mouth texture — a great first dish for sushi newcomers.

Does it contain mayonnaise? Not traditionally. The "spicy mayo" (also called dynamite or volcano sauce) mixes sriracha and Japanese mayo, drizzled on top. Want a creamier bite? Stir some into the tuna itself.

Is it raw? Traditionally, yes. If raw fish isn't your thing, use cooked or canned flaked tuna instead.

Is it high in mercury? Tuna runs higher in mercury than some fish, but it's fine in moderation. Always buy sashimi-grade tuna from a trusted seafood vendor. 

How long does it keep? Store it in an airtight container in the fridge and eat within 24 hours.

Stop dropping cash on prepared sushi and make your own. Easy to make, even easier to devour — this one becomes a go-to.