Dinner
Spicy Tuna and Crispy Rice Bowls
A skillet-crisped rice base holds spicy canned tuna, edamame, cucumber and avocado with chili crisp.
- Yield
- 4 bowls
- Cuisine
- Japanese-inspired
Serving ideas
Drizzle with chili crisp and serve with seaweed snacks.
Ingredients
See the ingredient checklist
- 1/2 cup mayonnaise
- 3 tbsp sriracha
- 1 tbsp low-sodium soy sauce
- 1 tsp toasted sesame oil
- 15 oz canned water-packed tuna, drained
- 2 scallions, thinly sliced
- 5 tsp vegetable oil, divided, plus more as needed
- 4 cups cooked long-grain or sushi rice
- 1 cup shelled cooked edamame
- 1 avocado, thinly sliced
- 2 cucumbers, sliced into half-moons
- 2 scallions, thinly sliced
- chili crisp
- toasted seaweed snacks
Before you cook
Rotate the skillet periodically if the rice is browning unevenly.
How to make Spicy Tuna and Crispy Rice Bowls
Mix mayonnaise, sriracha, soy sauce and sesame oil. Fold in the tuna and scallions and refrigerate.
Heat 2 teaspoons oil over medium in a large nonstick skillet. Press the rice into an even layer and poke five or six holes for steam to escape. Cook undisturbed for 5 minutes.
Drizzle the remaining oil into the holes and around the edge. Cook another 20 to 30 minutes until the bottom is deeply golden, checking by lifting an edge.
Divide rice among bowls and top with spicy tuna, edamame, avocado, cucumber and scallions.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Spicy Tuna and Crispy Rice Bowls
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Ingredients
½ cup mayonnaise- 3 tbsp sriracha
- 1 tbsp low-sodium soy sauce
- 1 tsp toasted sesame oil
- 15 oz canned water-packed tuna, drained
- 2 scallions, thinly sliced
- 5 tsp vegetable oil, divided plus more as needed
- 4 cups cooked long-grain or sushi rice
- 1 cup shelled cooked edamame
- 1 avocado, thinly sliced
- 2 cucumbers, sliced into half-moons
- 2 scallions, thinly sliced
- chili crisp
- toasted seaweed snacks
Instructions
- Mix mayonnaise, sriracha, soy sauce and sesame oil. Fold in the tuna and scallions and refrigerate.
- Heat 2 teaspoons oil over medium in a large nonstick skillet. Press the rice into an even layer and poke five or six holes for steam to escape. Cook undisturbed for 5 minutes.
- Drizzle the remaining oil into the holes and around the edge. Cook another 20 to 30 minutes until the bottom is deeply golden, checking by lifting an edge.
- Divide rice among bowls and top with spicy tuna, edamame, avocado, cucumber and scallions.