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Today: April 29, 2026
Today: April 29, 2026

Spicy Tuna Salad With Crispy Rice

Spicy Tuna Salad With Crispy Rice
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 4 servings
Nutritional Facts: Show

Nutrition Facts

Per Serving (Serves 4)

Energy632 kcal
Total lipid (fat)27 g
Fatty acids, total saturated3.5 g
Fatty acids, total trans0 g
Carbohydrate, by difference62.5 g
Fiber, total dietary0.5 g
Sugars, total including NLEA3 g
Protein33 g
Cholesterol58.5 mg
Sodium, Na752.5 mg
Calcium, Ca46.5 mg
Iron, Fe3 mg
Potassium, K423.5 mg
Vitamin D (D2 + D3)1.5 µg

Note: The information shown is estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

This quick spin on spicy tuna crispy rice uses pantry staples to create a restaurant favorite at home. Seasoned rice gets crispy in a single skillet while canned tuna mixed with spicy mayo makes an easy topping. Add cool cucumber slices, or dress it up with avocado, sprouts, or nori if you like.

Main Ingredients

  • 1 1/2 cups - Sushi rice, rinsed well
  • 1 tablespoon plus 2 teaspoons - Unseasoned rice vinegar
  • 2 teaspoons - Granulated sugar
  • to taste - Kosher salt (such as Diamond Crystal)
  • 3 - Scallions, trimmed
  • 2 - Persian or mini seedless cucumbers
  • 4 (5-ounce) cans - Water-packed tuna, drained
  • 1/3 cup - Mayonnaise
  • 1 1/2 tablespoons - Sriracha, plus more to taste
  • 2 teaspoons - Soy sauce
  • 3 tablespoons - Neutral oil (such as grapeseed), plus more as needed
  1. Step 1 In a large nonstick skillet with a lid, combine 2 cups of water, the rice, 1 tablespoon of rice vinegar, the sugar, and 1 teaspoon of salt. Bring the mixture to a boil over high heat. Once boiling, cover and reduce the heat to low, allowing the rice to cook until tender, which should take 18 to 20 minutes.
  2. Step 2 While the rice cooks, thinly slice the scallions and cucumbers. In a separate large bowl, mix together the scallions, tuna, mayonnaise, Sriracha, soy sauce, and the remaining 2 teaspoons of rice vinegar. Taste and adjust the Sriracha for your preferred level of heat. Store this in the refrigerator until the rice is ready, or it can be prepared up to 5 days in advance.
  3. Step 3 Lightly salt the cucumber slices with a pinch of salt to accentuate their freshness.
  4. Step 4 To achieve the crispy rice, make 4 or 5 small holes in the rice still in the skillet. Pour the oil into these divots, also letting it slide down the pan sides. Increase the heat to medium and continue cooking until the rice is browned at the edges, typically 4 to 7 minutes. You may peek by lifting the rice to check the color. If there isn't visible bubbling oil, add an additional teaspoon or two of oil.
  5. Step 5 Serve by dividing the rice among bowls or plates, ensuring the crisped side faces up. Top with a generous scoop of the spicy tuna mixture and the salted cucumber slices for a complete dish.

Main Ingredients

  • 1 1/2 cups - Sushi rice, rinsed well
  • 1 tablespoon plus 2 teaspoons - Unseasoned rice vinegar
  • 2 teaspoons - Granulated sugar
  • to taste - Kosher salt (such as Diamond Crystal)
  • 3 - Scallions, trimmed
  • 2 - Persian or mini seedless cucumbers
  • 4 (5-ounce) cans - Water-packed tuna, drained
  • 1/3 cup - Mayonnaise
  • 1 1/2 tablespoons - Sriracha, plus more to taste
  • 2 teaspoons - Soy sauce
  • 3 tablespoons - Neutral oil (such as grapeseed), plus more as needed

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