• 1 pound sushi–grade tuna, cut into small cubes
• 10 fresno chilis, halved and de-seeded
• 4 cloves garlic, sliced
• neutral oil
• ½ cup panko breadcrumbs
• Momofuku Soy Sauce or Tamari
• Momofuku Chili Crunch Hot Honey
• Momofuku Chili Crunch
• Momofuku Toasted Sesame Oil
• Momofuku Rice Vinegar
• 2 scallions, sliced (white and green parts separated)
• 3 cups short grain rice, cooked
• furikake
• quick pickled cucumbers (optional)
• sliced avocado (optional)

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.