Spicy Tuna on Crispy Shiso Leaves

Lighty fried shiso leaves are topped with spicy tuna, giving you a crispy, spicy and savory bite of sushi heaven!  This shiso leaves recipe is one that you definitely should not pass up!

I’ve tried so many different dishes at sushi restaurants and there isn’t one that stands out quite like this Spicy Tuna Shiso Leaves dish.  My family was so impressed that I knew I had to make my own at home so I can enjoy it to my heart’s content.

Homemade spicy tuna placed on top of a pan fried Japanese shiso leaves.

What are Japanese shiso leaves?

Shiso leaves are an herb and part of the mint family.  They have a very distinct flavor and aroma.

Green shiso leaves are the most common you will find at Asian grocery stores however, you may also see red shiso leaves as well as purple shiso leaves.

The leaves are used in many Japanese dishes as a garnish or for thier flavors.

What do shiso leaves taste like and what recipes are they used in Japanese cooking?

People have described it as having flavors of mint, hints of cinnamon, clove, basil, cilantro, citrus, and licorice.

You may find them used in some of the dishes below:

  • Sushi
  • Garnish on Various Japanese Dishes
  • Stir Fry’s
  • Tempura
  • Soups
  • Furikake Rice Seasoning

Note – Shiso leaves also go really well with Japanese umeboshi flavors.  Check out our Japanese Ume Shiso Chicken and Japanese Seared Pork Belly shiso recipes that use this combination of flavors.

Japanese shiso leaves placed on counter top.

What is the difference between Japanese shiso leaves and perilla leaf?

Perilla is actually the term for the different plant species in the mint family.  It has a more rounded leaf and is favored by many Koreans.  Shiso leaves are smaller, have a mintier flavor and are used commonly in Japanese cuisine.

What is spicy tuna?

Spicy tuna is a mixture of finely chopped raw tuna, mayo, sesame oil, sriracha, spices and green onions. It’s usually served as cut rolls in sushi restaurants.

What kind of tuna do you recommend using for spicy tuna sushi?

Use sashimi or sushi-grade yellowfin tuna usually found in Asian supermarkets.  They can come fresh or frozen.   If you don’t live near a supermarket with a fresh selection, we recommend ordering through Catalina Offshore Seafood.

Another great option is bigeye tuna, but the locations that carry that particular tuna are rather limited.

Spicy tuna mix ready to be used for homemade sushi.

How long will spicy tuna mix last once made?

Spicy tuna is best when eaten on the same day. We recommend consuming it within 24 hours. If you do refrigerate it, make sure you press saran wrap down on the mix to reduce the amount of air it touches.

What dipping sauce should I use with this spicy tuna sushi?

No sauce is necessary for this recipe as the spicy tuna mix is already well seasoned.  But if you prefer, you can drizzle a little extra soy sauce on top to liking.

What is the nutrition information for this Spicy Tuna Shiso recipe?

  • 27Calories
  • 1g Carbohydrates
  • 1g Fiber
  • 3g Protein
  • 2g Fat
  • 6mg Cholesterol
  • 103mg Sodium
  • 35mg Potassium
  • 4mg Calcium
  • 1mg Iron
  • 45ui Vitamin A
  • 1mg Vitamin C

Homemade spicy tuna placed on top of a pan fried Japanese shiso leaves, close up shot.

What other sushi recipes can I try out?

Now, let’s get making some Spicy Tuna on Crispy Shiso Leaves!

  • Prepping Time 5M
  • Cooking Time 5M
  • Total Time 10M
  • Net Carb/Bites ~.5g
  • Servings 15

Ingredients

Directions

1) Gather all the ingredients.

2) In a Teflon frying pan, add neutral cooking on medium low heat.  Let the oil warm up for about 1 minute, reduce the heat to low and add shiso leaves.  Cook shiso leaves for 20-30 seconds per side until crispy (you should be able to pick it up without it falling over).  Set aside on cooling rack.

3) Finely mince Yellowfin Tuna and place into a small mixing bowl.

4) Finely chop green onions and place into small mixing bowl.

5) In the same small mixing bowl, add Sesame Oil, Soy Sauce, Kewpie Mayo, Togarashi, Sriracha and mix well.  Set aside.

6) Take 1 tbsp of the spicy tuna mix and place on top of crispy shiso leaves.  Sprinkle optional Toasted Sesame Seed and enjoy as is!  No dipping needed.

Hope you enjoy your Spicy Tuna on Crispy Shiso Leaves!

If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of healthy Asian inspired recipes!

Join us on Facebook to be part of our interactive discussions & recipe requests and follow us on Instagram, Pinterest, or subscribe to our New Recipe Notification and be the first to know when we post a new recipe!

More Recipes

Homemade spicy tuna placed on top of a pan fried Japanese shiso leaves.

Spicy Tuna on Crispy Shiso Leaves

Lighty fried shiso leaves are topped with spicy tuna, giving you a crispy, spicy and savory bite of sushi heaven! This shiso leaves recipe is one that you definitely should not pass up!
5 from 3 votes
Course: Appetizer, Side Dish
Cuisine: Asian Fusion, Japanese
Keyword: shiso leaves, shiso recipe, spicy tuna recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 15 bites
Print Recipe
Calories: 27kcal

Ingredients

  • 15-20 Large Shiso Leaves
  • 1 tbsp Neutral Cooking Oil
  • 1/2 lb Sushi/Sashimi Grade Yellowfin Tuna
  • 2 Stalk Green Onion
  • 1 tsp Sesame Oil
  • 2 1/2 tsp Soy Sauce
  • 1 tsp Kewpie Mayo can replace with American mayo, but will alter taste
  • 1/2 tsp Togarashi can substitute with Cayenne Pepper, but use 1/4 tsp
  • 1 tsp Sriracha
  • 1/8 tsp Toasted Sesame Seed optional

Instructions

  • Gather all the ingredients.
  • In a Teflon frying pan, add neutral cooking on medium low heat. Let the oil warm up for about 1 minute, reduce the heat to low and add shiso leaves. Cook shiso leaves for 20-30 seconds per side until crispy (you should be able to pick it up without it falling over). Set aside on cooling rack.
  • Finely mince Yellowfin Tuna and place into a small mixing bowl.
  • Finely chop green onions and place into small mixing bowl.
  • In the same small mixing bowl, add Sesame Oil, Soy Sauce, Kewpie Mayo, Togarashi, Sriracha and mix well. Set aside.
  • Take 1 tbsp of the spicy tuna mix and place on top of crispy shiso leaves. Sprinkle optional Toasted Sesame Seed and enjoy as is! No dipping needed.

Video

Nutrition

Calories: 27kcal | Carbohydrates: 1g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 103mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
*Values Based Per Serving
Did you make this recipe?Tag @LowCarbingAsian on Instagram and hashtag it #LowCarbingAsian

*This page contains affiliate marketing links*

Tomorrow's Dinner?

BEST 25 HEALTHY & LOW CARB Recipes Sent Directly to Your Inbox!

Plus Monthly NEW RECIPES Exclusively from LCA!

By subscribing you agree to receive our promotional marketing materials and agree with our Privacy Policy.

2 Comments

  1. so good, i’ve made this a couple of times now. I have a room mate who is allergic to onions so i substitute cilantro and in my latest batch i omitted the mayo. plus as i didn’t have the shito leaves this time around i used romaine leaves and turned it into a lettuce wrap… delicious!!!

    thank you so much for this easy to follow recipe, without it I may not have had the courage to try to do a poke at home!!!

    • LowCarbingAsian

      Hey Roxanne! Glad you liked the spicy tuna and I like the idea of a spicy tuna wrap! Also, if you are looking for Hawaiian style poke recipes, we have a couple of great ones on our site!

Leave a Comment

Your email address will not be published.

*