Crispy Rice Tuna Salad (Printer-friendly)
Golden crispy rice topped with savory tuna salad and fresh vegetables for a light, satisfying meal.
# What You Need:
→ Seasoned Rice
01 - 2 cups cooked sushi rice, chilled (leftover preferred)
02 - 1 tablespoon rice vinegar
03 - 1 teaspoon sugar
04 - ½ teaspoon salt
→ Tuna Salad
05 - 1 can (5 oz) tuna in water or oil, drained
06 - 2 tablespoons mayonnaise
07 - 1 teaspoon sriracha, optional
08 - 1 teaspoon soy sauce
09 - 1 green onion, finely chopped
10 - ½ avocado, diced
11 - 1 teaspoon toasted sesame oil
12 - 1 teaspoon sesame seeds
→ Toppings and Garnish
13 - ½ cucumber, diced
14 - 4 radishes, thinly sliced
15 - 1 tablespoon pickled ginger, chopped, optional
16 - 1 tablespoon black or white sesame seeds
17 - Microgreens or cilantro, for garnish
→ For Pan-Frying
18 - 2 tablespoons neutral oil (vegetable, canola, or sunflower)
# How to Make It:
01 - Combine the chilled cooked rice with rice vinegar, sugar, and salt in a small bowl. Spread the seasoned rice onto a tray and let it cool completely. For crispier results, chill uncovered in the refrigerator for at least 15 minutes.
02 - Moisten your hands to prevent sticking, then portion the rice into 12 small rectangles or rounds, roughly 2 tablespoons each. Gently flatten each piece into ½-inch thick patties.
03 - Heat the neutral oil in a nonstick skillet over medium-high heat. Fry the rice patties for 2 to 3 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate and let cool slightly.
04 - While the rice cools, combine the drained tuna, mayonnaise, sriracha, soy sauce, chopped green onion, diced avocado, and toasted sesame oil in a mixing bowl. Fold gently until evenly incorporated, then stir in the sesame seeds.
05 - Arrange the crispy rice pieces on a serving platter. Spoon a generous portion of tuna salad onto each piece.
06 - Top with diced cucumber, sliced radishes, chopped pickled ginger, additional sesame seeds, and microgreens or cilantro. Serve immediately while the rice remains crisp.
# Expert Tips:
01 -
- The contrast of shatteringly crisp rice against creamy spicy tuna is genuinely addictive and impossible to stop eating once you start.
- It comes together in about half an hour which means you can pull it off for unexpected guests without breaking a sweat.
02 -
- Do not skip chilling the rice because warm rice will fall apart in the pan and turn greasy instead of crispy which I learned after a very frustrating first attempt.
- Avoid moving or flipping the rice patties too early because they need uninterrupted contact with the hot pan to develop that golden crust.
03 -
- Wet your hands with a splash of water instead of oil when shaping the rice because oil creates a barrier that prevents the surface from crisping properly in the pan.
- A quick press with the spatula while the rice fries helps maximize contact with the pan and produces a more even golden crust across the entire surface.