Spicy Tuna Avocado Bites

Name: Spicy Tuna Avocado Bites
Prep time: 20 min
Yield: 6

tuna avocado spicy appetizer sushi-inspired japanese seafood bite-sized party-food fresh

Appetizers

Elegant sushi-inspired appetizer bites featuring fresh tuna with spicy mayo, creamy avocado, and crispy nori, perfect for entertaining or special occasions.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 20 Cook: 0

Ingredients

300g10 oz sushi-grade tuna, finely diced
2 large2 large ripe avocados
3 tbsp3 tbsp Japanese mayonnaise (Kewpie)
1 tsp1 tsp sriracha sauce
1 tsp1 tsp sesame oil
1 tbsp1 tbsp soy sauce
1 tbsp1 tbsp fresh lime juice
2 stalks2 stalks spring onions, finely sliced
1 small1 small cucumber, diced small
2 sheets2 sheets nori sheets, cut into small squares
2 tsp2 tsp toasted sesame seeds
30g2 tbsp pickled ginger, for serving
1 tsp1 tsp wasabi paste
15g¼ cup micro greens for garnish

Instructions

In a bowl, combine 3 tbsp3 tbsp Japanese mayonnaise (Kewpie), 1 tsp1 tsp sriracha sauce, and 1 tsp1 tsp wasabi paste to make spicy mayo. Adjust heat to taste.
In another bowl, gently mix 300g10 oz sushi-grade tuna with 1 tbsp1 tbsp soy sauce and 1 tsp1 tsp sesame oil. Let marinate for 5 minutes.
Halve 2 large2 large ripe avocados and remove pits. Scoop out flesh, leaving shells intact. Dice avocado flesh and toss with 1 tbsp1 tbsp fresh lime juice to prevent browning.
Add 1 small1 small cucumber and 2 stalks2 stalks spring onions to the diced avocado. Season lightly with salt.
Fill avocado shells with the avocado-cucumber mixture, creating a small well in the center.
Top each filled avocado half with the marinated tuna, mounding it slightly.
Drizzle spicy mayo over the tuna and garnish with 2 sheets2 sheets nori sheets squares.
Sprinkle with 2 tsp2 tsp toasted sesame seeds and 15g¼ cup micro greens for garnish. Serve immediately with 30g2 tbsp pickled ginger on the side.

Ingredients

id: sushi_grade_tuna metric: 300g imperial: 10 oz name: sushi-grade tuna, finely diced
id: ripe_avocados metric: 2 large imperial: 2 large name: ripe avocados
id: japanese_mayonnaise metric: 3 tbsp imperial: 3 tbsp name: Japanese mayonnaise (Kewpie)
id: sriracha metric: 1 tsp imperial: 1 tsp name: sriracha sauce
id: sesame_oil metric: 1 tsp imperial: 1 tsp name: sesame oil
id: soy_sauce metric: 1 tbsp imperial: 1 tbsp name: soy sauce
id: lime_juice metric: 1 tbsp imperial: 1 tbsp name: fresh lime juice
id: spring_onions metric: 2 stalks imperial: 2 stalks name: spring onions, finely sliced
id: cucumber metric: 1 small imperial: 1 small name: cucumber, diced small
id: nori_sheets metric: 2 sheets imperial: 2 sheets name: nori sheets, cut into small squares
id: sesame_seeds metric: 2 tsp imperial: 2 tsp name: toasted sesame seeds
id: pickled_ginger metric: 30g imperial: 2 tbsp name: pickled ginger, for serving
id: wasabi metric: 1 tsp imperial: 1 tsp name: wasabi paste
id: micro_greens metric: 15g imperial: ¼ cup name: micro greens for garnish

Instructions

In a bowl, combine {japanese_mayonnaise}, {sriracha}, and {wasabi} to make spicy mayo. Adjust heat to taste.
In another bowl, gently mix {sushi_grade_tuna} with {soy_sauce} and {sesame_oil}. Let marinate for 5 minutes.
Halve {ripe_avocados} and remove pits. Scoop out flesh, leaving shells intact. Dice avocado flesh and toss with {lime_juice} to prevent browning.
Add {cucumber} and {spring_onions} to the diced avocado. Season lightly with salt.
Fill avocado shells with the avocado-cucumber mixture, creating a small well in the center.
Top each filled avocado half with the marinated tuna, mounding it slightly.
Drizzle spicy mayo over the tuna and garnish with {nori_sheets} squares.
Sprinkle with {sesame_seeds} and {micro_greens}. Serve immediately with {pickled_ginger} on the side.

Tips

Tuna Quality: Only use sushi-grade tuna from a reputable fishmonger. The fish should smell fresh and ocean-like, never fishy.

Avocado Selection: Choose avocados that yield slightly to pressure but aren't overly soft. They should be ripe but still hold their shape.

Serving Temperature: Serve immediately after assembly to maintain the best texture and food safety.

Make-Ahead Prep: Prepare all components separately up to 2 hours ahead, but assemble just before serving.

Presentation Ideas: Use small spoons or chopsticks for elegant serving. Arrange on a platter with ice for food safety.

Substitutions: For a budget option, use high-quality canned tuna. For vegetarian, substitute diced firm tofu or seared tempeh.