Wagamama Nama Spicy Tuna Recipe
The Wagamama Nama Spicy Tuna recipe is a tasty dish offered by Wagamama, a dish that captures the essence of authentic Japanese cuisine with a signature Wagamama twist. This recipe is an assortment of sashimi-grade tuna and the bold, tangy kick of a homemade spicy sauce, served on a bed of perfectly cooked rice.
The Wagamama Nama Spicy Tuna recipe is a simple recipe to make. The key to this dish lies in the preparation of the spicy tuna marinade, a blend that infuses the fish with intense flavors. The technique involves marinating the tuna to perfection, ensuring it retains its tenderness while soaking up the rich, spicy notes of the sauce.
Jump to RecipeIn Japanese cuisine, “nama” (生) translates directly to “raw” or “fresh” in English. It’s often used to describe ingredients that are either uncooked or are in their most natural, unprocessed state. Nama emphasizes the quality and purity of the ingredients, highlighting their original flavors and textures, which is a crucial aspect of Japanese culinary philosophy.
I love to eat food from Wagamama, and I craved this dish today. After many enjoyable visits, I decided to recreate the Nama Spicy Tuna recipe at home. This rendition is inspired by the memorable meals I’ve had and is tailored for home cooks looking to explore Wagamama’s culinary delights.
This Wagamama Nama Spicy Tuna recipe is both simple and rewarding to prepare in your own kitchen. I have used sashimi grade tuna for this recipe. There are different variations of this cooking recipe containing various types of fish. Opting for sashimi-grade tuna as the main ingredient, this recipe offers variations that can cater to different tastes, including options for those who prefer salmon or yellowtail.
“Sashimi-grade” refers to a classification used to indicate that fish or seafood is safe to be eaten raw. This term is not officially regulated by any food safety authorities but is commonly used by seafood sellers and restaurants to denote the highest quality of fish, based on freshness, handling, and cleanliness.
To be considered sashimi-grade, the fish typically undergoes rigorous selection processes and must be frozen at temperatures that kill parasites, according to FDA guidelines. This process ensures that the fish is safe for raw consumption, which is crucial for dishes like sashimi, sushi, and other raw seafood preparations. The criteria for what constitutes sashimi-grade can vary between vendors, so it’s essential to purchase from reputable sources that adhere to strict food safety standards.
The essence of this dish lies in the quality of the tuna, prepared with a spicy marinade that blends seamlessly with the fresh, raw fish. It’s then served atop a bed of sushi rice.
The choice of rice plays a pivotal role in complementing the spiciness of the tuna. While sushi rice is the traditional base, offering the right stickiness and flavor profile, alternatives like brown sushi rice can provide a healthy option. Typically, about 2 cups of sushi rice are prepared in advance, ensuring it’s ready to form the perfect bed for the spicy tuna mixture.
For Wagamama Nama Spicy Tuna recipe, the focus shifts from cooking and baking to the art of marinating and assembling, reflecting the simplicity and elegance of Japanese cuisine.
Ingredients for Wagamama Nama Spicy Tuna Recipe:
- Sashimi-grade tuna steaks
- Soy sauce
- Sesame oil
- Chili flakes or chili paste
- Mirin (sweet cooking rice wine)
- Sake
- Rice vinegar
- Sugar (adjust according to your preference)
- Salt
- Sushi rice
- Cucumber (freshly chopped)
- Avocado
- Spring onions (freshly chopped)
- Ginger (freshly grated is better)
- Sesame seeds (for garnish)
- Optional: Nori strips (for garnish)
Step-by-Step Instructions on Preparation of Wagamama Nama Spicy Tuna Recipe:
- Begin by selecting high-quality, sashimi-grade tuna steaks from your local market. Ensure the tuna is fresh, suitable for raw consumption. Gently clean the tuna under cold, running water, pat dry with paper towels.
- In a mixing bowl, combine mirin, soy sauce, a custom spicy sauce blend (to replicate Wagamama’s unique flavor), sesame oil, and a splash of sake. Season with a pinch of salt, chili flakes, and garlic powder according to your taste preferences. Stir well to ensure all ingredients are fully incorporated.
- Slice the tuna into bite-sized cubes or thin sashimi slices, depending on your serving preference. Submerge the tuna pieces in the prepared marinade, ensuring each piece is thoroughly coated. Cover the bowl and let it marinate in the refrigerator for about 30 minutes to allow the flavors to meld.
- Soak the sushi rice in water for 30 minutes before draining and rinsing it under cold water until the water runs clear. Cook the rice according to the package instructions or your rice cooker’s settings until it is sticky and tender. Season the cooked rice with a mixture of rice vinegar, sugar, and salt to taste, then allow it to cool to room temperature.
- Slice cucumber, onions, and ginger into fine julienne strips. Consider adding thinly sliced avocado for an extra layer of texture and richness to the dish. Ensure all vegetables are prepped and ready for assembly.
- In a separate bowl, gently mix the seasoned sushi rice with the prepared vegetables, carefully folding to combine without crushing the rice grains. Adjust the seasoning with additional soy sauce and teriyaki sauce for added depth of flavor.
- Serving the Spicy Tuna: Remove the marinated tuna from the refrigerator. Layer the sushi rice and vegetable mix onto plates or into bowls as a base, then artfully arrange the marinated tuna on top.
- If desired, lightly beat an egg and cook it in a hot, non-stick pan to form a soft, slightly runny omelet. This can either be draped over the spicy tuna and rice mixture or served alongside as an accompaniment.
- Enhance the presentation with additional garnishes such as slices of avocado, a sprinkle of finely chopped spring onions, sesame seeds, or shredded nori strips. These elements add both visual appeal and a variety of textures to the dish. Serve immediately to enjoy the freshness and vibrant flavors.
3 Easy Tips while cooking Wagamama Nama Spicy Tuna Recipe:
- The first tip while making this dish is to let the tuna marinate for up to an hour if time allows.
- The second tip is to use a rice cooker for perfectly cooked rice with minimal effort.
- The third tip while preparing this dish is to serve immediately after assembly so that the flavour of this dish is retained.
Health Facts and Calories in Wagamama Spicy Tuna:
Wagamama Duck Donburi recipe uses brown rice, fresh vegetables, garlic, ginger root, and organic sashimi grade tuna. This nutritious dish has only 959 calories per serving, 42 g total fat out of which saturated fat is 33g and trans fat is 0g, 199 g carbohydrate, and 67 g protein per serving(Source). It is also rich in dietary fiber, Vitamin A and C, and calcium. It is also a healthy dish when consumed in moderate amounts.
Rich in protein and omega-3 fatty acids, this dish is not only a treat for your taste buds but also beneficial for your health. The fresh vegetables add essential vitamins and minerals, making it a balanced meal.
Check out this link on Wagamama restaurant for more food options from the restaurant.
Wagamama Nama Spicy Tuna Recipe
Equipment
- 1 steel wok
- 1 steel spoon
Ingredients
- 2 Sashimi-grade tuna steaks
- 2 tsp Soy sauce
- 1 tbsp Sesame oil
- Chili flakes or chili paste
- 1 tbsp Mirin sweet cooking rice wine
- 2 tbsp Sake
- Rice vinegar
- Sugar adjust according to your preference
- Salt
- 1 cup Sushi rice
- Cucumber freshly chopped
- Avocado
- Spring onions freshly chopped
- Ginger freshly grated is better
- Sesame seeds for garnish
- Optional: Nori strips for garnish
Instructions
- Begin by selecting high-quality, sashimi-grade tuna steaks from your local market. Ensure the tuna is fresh, suitable for raw consumption. Gently clean the tuna under cold, running water, pat dry with paper towels.2 Sashimi-grade tuna steaks
- In a mixing bowl, combine mirin, soy sauce, a custom spicy sauce blend (to replicate Wagamama’s unique flavor), sesame oil, and a splash of sake. Season with a pinch of salt, chili flakes, and garlic powder according to your taste preferences. Stir well to ensure all ingredients are fully incorporated.2 tsp Soy sauce, 1 tbsp Sesame oil, 1 tbsp Mirin, 2 tbsp Sake
- Slice the tuna into bite-sized cubes or thin sashimi slices, depending on your serving preference. Submerge the tuna pieces in the prepared marinade, ensuring each piece is thoroughly coated. Cover the bowl and let it marinate in the refrigerator for about 30 minutes to allow the flavors to meld.
- Soak the sushi rice in water for 30 minutes before draining and rinsing it under cold water until the water runs clear. Cook the rice according to the package instructions or your rice cooker’s settings until it is sticky and tender. Season the cooked rice with a mixture of rice vinegar, sugar, and salt to taste, then allow it to cool to room temperature.Rice vinegar, Salt, 1 cup Sushi rice, Sugar
- Slice cucumber, onions, and ginger into fine julienne strips. Consider adding thinly sliced avocado for an extra layer of texture and richness to the dish. Ensure all vegetables are prepped and ready for assembly.Cucumber, Spring onions, Ginger, Avocado
- In a separate bowl, gently mix the seasoned sushi rice with the prepared vegetables, carefully folding to combine without crushing the rice grains. Adjust the seasoning with additional soy sauce and teriyaki sauce for added depth of flavor.
- Remove the marinated tuna from the refrigerator. Layer the sushi rice and vegetable mix onto plates or into bowls as a base, then artfully arrange the marinated tuna on top.
- If desired, lightly beat an egg and cook it in a hot, non-stick pan to form a soft, slightly runny omelet. This can either be draped over the spicy tuna and rice mixture or served alongside as an accompaniment.
- Enhance the presentation with additional garnishes such as slices of avocado, a sprinkle of finely chopped spring onions, sesame seeds, or shredded nori strips. These elements add both visual appeal and a variety of textures to the dish. Serve immediately to enjoy the freshness and vibrant flavors.Sesame seeds, Optional: Nori strips, Chili flakes or chili paste
