For the Spicy Tuna:

1 lb ahi tuna, chopped into small pieces

¼ cup mayonnaise (Kewpie preferred)

3 tablespoons sriracha

1 to 2 tablespoons low sodium soy sauce

2 teaspoons sesame oil

½ lime, juiced

¼ cup green onions, thinly sliced (optional)

For the Spicy Mayo:

½ cup mayonnaise

1 to 2 tablespoons sambal

1 tablespoon sriracha

¼ teaspoon sesame oil

½ teaspoon sugar

1 teaspoon lemon juice

For the Tempura Shells:

4 nori sheets, cut into squares

1 cup all-purpose flour

¼ cup cornstarch

1 teaspoon baking powder

1 ½ teaspoons salt

½ teaspoon black pepper

1 teaspoon paprika

1 teaspoon chili powder

½ teaspoon garlic powder

1 cup cold club soda

1 large egg

Vegetable oil, as needed for frying

For the Tacos:

1 avocado, thinly sliced

1 cucumber, thinly sliced

Eel sauce, as needed

Toasted sesame seeds, as needed

Cooked jasmine rice, as needed