Spicy Tuna Roll Ramen

All the elements of a spicy tuna roll—tuna, avocado, nori crisp—melded into a rich ramen soup.

Ingredients

• 4 portions dried ramen noodles (seasoning packets discarded)
• 8 ounces sushi-grade tuna, finely chopped
• 2 tablespoons Japanese mayo (or regular mayo)
• 1 tablespoon sriracha (plus more for garnish)
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1 avocado, diced
• 2 sheets nori, toasted and shredded
• 4 cups dashi broth (or substitute light chicken broth)
• 2 green onions, thinly sliced
• 1 tablespoon rice vinegar
• Kosher salt and black pepper, to taste

Preparation

1. In a bowl, mix chopped tuna with mayo, sriracha, soy sauce, and sesame oil. Season with salt and pepper to taste, then chill until ready to use.
2. Bring dashi broth to a simmer and season with rice vinegar, a pinch of salt, and black pepper if needed.
3. Cook ramen noodles according to package directions; drain well and divide among bowls.
4. Ladle hot dashi broth over noodles.
5. Top each bowl with spicy tuna mixture, diced avocado, shredded nori, and green onions.
6. Garnish with cucumber ribbons, pickled ginger, sesame seeds, tobiko, wasabi drizzle, and extra sriracha as desired.