8 oz. Diced Fresh Tuna (Yellowfin, Big Eye, Bluefin)
1/2 teaspoon Sriracha Hot Sauce (The Rooster)
1 teaspoon Masago (Capelin Eggs) or Tobikko (Flying Fish Eggs)
1/2 teaspoon Kewpie Mayonnaise (Optional, adds a creamy texture)
Mix all ingredients together and use in sushi rolls as desired.
The specific brands of hot sauce and mayonnaise may be substituted with other brands.
Recipe Provided by Tim Johnson of Zenbu Sushi Bar & Restaurant