YAMASAN KYOTO UJI Chili Oil Traditionally Squeezed in Japan, No Additives, 160 Years of History, Artisanal Sesame Layu 3.5OZ(100G), Made in Japan, Sold by Japanese Company

Late to the convo but. Traditionally there is no mayo in authentic Japanese spicy tuna. The mayo/Sriracha is a lazy American invention because they didnt want to take the few extra steps it takes to make the real thing. Also back when spicy tuna became popular in the US. It was more difficult to get the authentic ingredients. I'll say once you have authentic spicy tuna you will never want to go back to eating the mayo version. Real spicy tuna uses: https://a.co/d/06gMI34v togarashi powder https://a.co/d/00eo0EkE japanese chili oil Toasted sesame oil Green onion sliced razor thin. Soy sauce And some toasted sesame seeds for extra crunch if you like Also you make very very tiny dice/cubes out of the tuna not mashed up like the American version. I mean like 1/16th of an inch small cubes, Or fine brunoise.