Spicy Tuna Bowls Content

We love to make easy spicy tuna with just Kewpie mayonnaise and some chili crunch—but this recipe levels things up using inspiration from the spicy tuna kimbap we used to serve at Momofuku Kāwi. The sauce is a combination of fresh and charred fresno chili, plus garlic, and a dash of Momofuku Chili Crunch for some extra heat. Be sure to toast the breadcrumbs in the leftover oil—it’ll add a delicious crunch to your final bowl. Serves 3.

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Heat 2 tablespoons of neutral oil in a small skillet over medium high heat. Add half of the chilis and sliced garlic and sauté until softened and lightly browned, not burned, about 3–4 minutes. Transfer chilis and garlic to a food processor, reserving the oil in the skillet. 

Return the skillet to medium heat. Add breadcrumbs and toast, stirring frequently so they soak up the garlic–chili oil until browned, about 2 minutes. Remove from heat. 

To the food processor with the cooked chilis and garlic, add the remaining chilis, 2 tablespoons of Momofuku Soy Sauce, 1 tablespoon of Momofuku Hot Honey, 1 teaspoon of Momofuku Chili Crunch, 1 teaspoon of Momofuku Rice Vinegar, and ¼ cup of neutral oil. Puree until smooth. Taste and adjust seasoning as desired with more Soy Sauce, Hot Honey, or Chili Crunch. 

In a bowl, mix the cubed tuna, sliced scallion whites, and three-quarters of your fresno chili sauce.

Season steamed rice with 1 tablespoon Momofuku Toasted Sesame oil and ½ teaspoon of Kosher salt. Taste and adjust seasoning as desired. 

Build your bowls with the seasoned rice, spicy tuna, quick pickled cucumbers, and sliced avocado. Top with the toasted breadcrumbs, sliced scallion greens, furikake, and more of the fresno chili sauce.