Spicy Tuna Sashimi with Ponzu Sauce

Name: Spicy Tuna Sashimi with Ponzu Sauce
Total time: 15 min
Ingredients: 100g fresh sushi-grade tuna; 1 teaspoon sriracha; 1 teaspoon sesame oil; 1/2 teaspoon soy sauce; 1 tablespoon ponzu sauce; 1 green onion, finely sliced; 1 teaspoon sesame seeds; Microgreens for garnish (optional)

Next List Prev

Easy 15 min 210 cal

Ingredients

100g fresh sushi-grade tuna 1 teaspoon sriracha 1 teaspoon sesame oil 1/2 teaspoon soy sauce 1 tablespoon ponzu sauce 1 green onion, finely sliced 1 teaspoon sesame seeds Microgreens for garnish (optional)

Ingredient substitutions

Sriracha: Another smooth chili sauce with a similar level of heat
Sesame oil: Toasted sesame oil, using the same amount
Green onion: Finely sliced chives

Nutrition per serving

Estimated values for 1 serving

Calories	210 kcal
Protein	26 g
Carbohydrates	5 g
of which sugars	2 g
Fiber	1 g
Fat	9 g
Sodium	650 mg

Drink pairing

A crisp, dry sake
Its clean, delicate character complements the tuna while standing up to the spicy sauce and bright ponzu.

Non-alcoholic: Chilled unsweetened green tea

Find

Indulge in the fresh flavors of spicy tuna sashimi paired with a zesty ponzu sauce. This dish combines the richness of premium tuna with a delightful spicy kick, perfect for those who love bold flavors.

Steps

1. Start by slicing the fresh tuna into thin sashimi-style slices. 2. In a small bowl, mix sriracha, sesame oil, and soy sauce to create a spicy marinade. 3. Gently coat the tuna slices with the marinade and let them sit for about 5 minutes. 4. Arrange the marinated tuna on a plate. 5. Drizzle ponzu sauce over the tuna. 6. Sprinkle with sliced green onion and sesame seeds. 7. Garnish with microgreens if desired and serve immediately.

Tips for Spicy Tuna Sashimi with Ponzu Sauce

Look for tuna that is glossy and evenly colored, with a clean ocean scent; avoid pieces that look dry or smell strongly fishy.
Use a very sharp knife and wipe it clean between cuts for neat slices that keep their shape.
Serve on a cool plate and add the garnishes just before eating so the tuna stays chilled and the sesame seeds remain crisp.

Storage

This raw tuna is best eaten fresh the same day. Keep any leftovers covered and refrigerated, and discard them if they have been left out for more than 2 hours.