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Ingredients
Spicy tuna
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
Crispy rice
- 5 tsp vegetable oil, divided plus more as needed
- 4 cups cooked long-grain or sushi rice
Assembly
- 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.
Notes
Rotate the skillet periodically if the rice is browning unevenly.
Adapted from Makinze Gore, Delish.
