Crispy Rice Tuna Salad (Printable)
Crispy pan-fried rice topped with seasoned tuna, avocado, cucumber and sesame. Ready in 35 minutes.
# What You'll Need:
→ Seasoned Rice
01 - 2 cups cooked sushi rice, chilled (leftover preferred)
02 - 1 tablespoon rice vinegar
03 - 1 teaspoon granulated sugar
04 - ½ teaspoon kosher 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 fresh cilantro, for garnish
→ For Frying
18 - 2 tablespoons neutral oil (vegetable, canola, or sunflower)
# Directions:
01 - Combine warm cooked rice with rice vinegar, sugar, and salt in a small bowl. Spread the seasoned rice onto a sheet tray and let it cool completely. For crispier results, chill uncovered in the refrigerator for at least 30 minutes.
02 - Moisten your hands with water to prevent sticking. Divide the chilled rice into 12 equal portions, approximately 2 tablespoons each. Shape each portion into small rectangles or rounds, flattening gently to ½-inch thick patties.
03 - Heat neutral oil in a nonstick skillet over medium-high heat. Carefully place the rice patties in the pan and fry 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 is frying, 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 combined, then mix 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 hot crispy rice and cold tuna salad is the kind of texture magic that keeps you reaching for one more piece.
- It looks like something from a restaurant menu but comes together with pantry staples in about half an hour.
02 -
- If the rice patties fall apart in the pan, they were either too wet or not pressed firmly enough, so chill them another ten minutes and try again with a gentler hand.
- The oil temperature matters more than you think: too low and the rice steams, too high and the outside burns before the inside heats through.
03 -
- Resist the urge to flip the rice patties early because they need uninterrupted contact with the hot pan to form a proper crust.
- A thin spatula dipped in oil slides under delicate patties without breaking them, saving your patience and your presentation.