Spicy Tuna Salad With Crispy Rice
Updated Oct. 11, 2023
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups sushi rice, rinsed well
- 1tablespoon plus 2 teaspoons unseasoned rice vinegar
- 2teaspoons granulated sugar
- Kosher salt (such as Diamond Crystal)
- 3scallions, trimmed
- 2Persian or mini seedless cucumbers
- 4(5-ounce) cans water-packed tuna, drained
- ⅓cup mayonnaise
- 1½tablespoons Sriracha, plus more to taste
- 2teaspoons soy sauce
- 3tablespoons neutral oil (such as grapeseed), plus more as needed
Nutritional analysis per serving (4 servings)
632 calories; 27 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 12 grams polyunsaturated fat; 63 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 33 grams protein; 753 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
Private Notes
Comments
2 cups rice, 2 cups water. 1/4 cup rice wine vinegar. 2 cans tuna. Less mayo, more sriracha. May not need soy sauce if tuna is salty.
This was terrific! Five stars. Used sushi rice and followed the crisping directions once ready and it turned out perfect. We seasoned a bit differently with less mayo, more vinegar and Sriracha, Korean chili flakes and added chopped celery and carrots for more veggies and crunch. We topped with green onions, toasted sesame seeds and some sliced jalapeño pepper.
Wouldn’t it be better to use day-old rice, like for fried rice? Less moist = more crisp?
This is also delicious with shredded rotisserie chicken.
I have made several of these “crispy rice” recipes from NYT and I never get the result described in the recipe. I have tried different pans, different oils, 2-day old rice, cooked rice dried further on LOW heat, all of it. I don’t really care if it’s perfect or looks pretty. I’m an accomplished cook and I always make it work so that it’s presentable and tastes great. But once, just once, I’d love to be able to replicate what the recipe is calling for on the rice front. Help me out?
Excellent easy lunch. I make this frequently when I have leftover rice. Before I put the leftover rice in the fridge, I scrape the bottom of the rice cooker to get the crispy parts. The best day, I add a couple tablespoons of water to the leftover rice, reheat it in the microwave and top with this salad. Very simple and delicious.