spicy tuna salad with crispy rice

Easy Spicy Tuna Salad With Crispy Rice 2023

Are you craving a refreshing and bold dish that tantalizes your taste buds? Look no further than the irresistible Spicy Tuna Salad with Crispy Rice. This fusion-inspired culinary masterpiece combines the rich flavors of tender tuna, vibrant vegetables, and a delightful crunch that will leave you craving for more. In this Recipe, we’ll explore the steps to create this delectable dish, the ingredients that make it truly special, and the reasons why it deserves a place on your dining table.

 

Can I use canned tuna for this salad

While fresh tuna is recommended for its texture and flavor, you can experiment with canned tuna if that’s what you have on hand.

Can I make the crispy rice at home

Certainly! To make crispy rice at home, cook sushi rice, let it cool, shape it into small cakes, and toast until crispy.

Can I use brown rice instead of sushi rice?

While sushi rice provides the traditional texture, you can experiment with brown rice for a healthier twist. Keep in mind that the crunchiness may differ.

Ingredients For Spicy Tuna Salad With Crispy Rice

spicy tuna salad with crispy rice

1 ½ cups sushi rice, rinsed well

1 tablespoon plus 2 teaspoons unseasoned rice vinegar

2 teaspoons granulated sugar

Kosher salt (such as Diamond Crystal)

3 scallions, trimmed

2 Persian or mini seedless cucumbers

4 (5-ounce) cans water-packed tuna, drained

cup mayonnaise

1 ½ tablespoons Sriracha, plus more to taste

2 teaspoons soy sauce

3 tablespoons neutral oil (such as grapeseed), plus more as needed

 

Preparation Step By Step

 

Step 1

In a large nonstick skillet with a lid, stir together 2 cups water, the rice, 1 tablespoon rice vinegar, the sugar and 1 teaspoon salt. Bring to a boil over high heat, then cover, reduce heat to low and cook until rice is tender, 18 to 20 minutes.

Step 2

Meanwhile, thinly slice the scallions and cucumbers. In a large bowl, stir together the scallions, tuna, mayonnaise, Sriracha, soy sauce and remaining 2 teaspoons rice vinegar. Taste and add more Sriracha for more heat. Refrigerate until the rice is ready (or up to 5 days).

Step 3

Sprinkle the cucumbers with a pinch of salt.

Step 4

Now crisp the rice: Make 4 or 5 small holes in the rice in the skillet, then pour the oil down the sides of the pan and into the divots. Increase heat to medium and cook until the rice is browned at the edges, 4 to 7 minutes. (You can lift the rice to check.) If you don’t see oil bubbling in the holes, add a teaspoon or two more oil.

Step 5

Divide the rice, crispy side up, among bowls or plates and serve with a scoop of the spicy tuna and the cucumbers.

 

Read Also: Molly Yeh Korean Meatloaf Recipe

Spicy Tuna Salad With Crispy Rice Recipe

spicy tuna salad with crispy rice

spicy tuna salad with crispy rice

In a world where culinary experimentation knows no bounds, the Spicy Tuna Salad with Crispy Rice emerges as a delightful treat for both the eyes and the palate. Combining the zestiness of fresh tuna, the crunchiness of crispy rice, and a harmonious blend of flavors, this dish encapsulates the essence of fusion cuisine.
Total Time 35 minutes
Course Dinner / Lunch, Salad
Cuisine American
Servings 4 Yield
Calories 632 kcal

Ingredients
  

  • 1 ½ cups sushi rice, rinsed well
  • 1 tablespoon plus 2 teaspoons unseasoned rice vinegar
  • 2 teaspoons granulated sugar
  • Kosher salt (such as Diamond Crystal)
  • 3 scallions, trimmed
  • 2 Persian or mini seedless cucumbers
  • 4 (5-ounce) cans water-packed tuna, drained
  • cup mayonnaise
  • 1 ½ tablespoons Sriracha, plus more to taste
  • 2 teaspoons soy sauce
  • 3 tablespoons neutral oil (such as grapeseed), plus more as needed

Instructions
 

  • In a large nonstick skillet with a lid, stir together 2 cups water, the rice, 1 tablespoon rice vinegar, the sugar and 1 teaspoon salt. Bring to a boil over high heat, then cover, reduce heat to low and cook until rice is tender, 18 to 20 minutes.
  • Meanwhile, thinly slice the scallions and cucumbers. In a large bowl, stir together the scallions, tuna, mayonnaise, Sriracha, soy sauce and remaining 2 teaspoons rice vinegar. Taste and add more Sriracha for more heat. Refrigerate until the rice is ready (or up to 5 days).
  • Sprinkle the cucumbers with a pinch of salt.
  • Now crisp the rice: Make 4 or 5 small holes in the rice in the skillet, then pour the oil down the sides of the pan and into the divots. Increase heat to medium and cook until the rice is browned at the edges, 4 to 7 minutes. (You can lift the rice to check.) If you don’t see oil bubbling in the holes, add a teaspoon or two more oil.
  • Divide the rice, crispy side up, among bowls or plates and serve with a scoop of the spicy tuna and the cucumbers.

Tips for Customization

spicy tuna salad with crispy rice

Don’t be afraid to make this dish your own. Add avocado slices for creaminess or sprinkle toasted sesame seeds for extra nuttiness. You can also adjust the spice level according to your preference.

Health Benefits of Spicy Tuna Salad

This dish isn’t just a treat for your taste buds; it’s also a nutritional powerhouse. Tuna provides lean protein and omega-3 fatty acids, while the vegetables offer vitamins and antioxidants. The combination is both delicious and healthful.

 

Conclusion

Indulge in the vibrant world of flavors and textures with our Spicy Tuna Salad with Crispy Rice. Elevate your salad game with this delectable creation that combines the boldness of spice, the freshness of tuna, and the satisfying crunch of crispy rice. Get ready to impress your taste buds and your guests with this unforgettable culinary experience.

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