Spicy Tuna Salad With Crispy Rice

By Ali Slagle

Updated October 11, 2023

  • Nico Schinco for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 2
Total Time
35 minutes
Prep Time
5 minutes
Cook Time
30 minutes
Rating
5(2,979)
Comments
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This recipe transforms the sushi-restaurant specialty of spicy tuna crispy rice — raw spicy tuna balanced atop bricks of seared rice — into a straightforward, pantry-friendly, any-night meal. Instead of portioning and frying rice, you can cook seasoned rice in a skillet until it crisps, then scoop it onto plates. The tuna stays spicy and creamy, but this recipe calls for humble canned tuna instead of raw. Sliced cucumbers add freshness, but feel free to embellish further with sprouts, avocado, nori sheets or jalapeño slices.

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Ingredients

Yield:4 servings

  • 1 ½ cups sushi rice, rinsed well

  • 1 tablespoon plus 2 teaspoons unseasoned rice vinegar

  • 2 teaspoons granulated sugar

  • Kosher salt (such as Diamond Crystal)

  • 3 scallions, trimmed

  • 2 Persian or mini seedless cucumbers

  • 4 (5-ounce) cans water-packed tuna, drained

  • ⅓ cup mayonnaise

  • 1 ½ tablespoons Sriracha, plus more to taste

  • 2 teaspoons soy sauce

  • 3 tablespoons neutral oil (such as grapeseed), plus more as needed

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

63 grams carbs; 59 milligrams cholesterol; 632 calories; 11 grams monounsaturated fat; 12 grams polyunsaturated fat; 3 grams saturated fat; 27 grams fat; 1 gram fiber; 753 milligrams sodium; 33 grams protein; 3 grams sugar

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

  1. 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.

  2. 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).

  3. Step 3

    Sprinkle the cucumbers with a pinch of salt.

  4. 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.

  5. Step 5

    Divide the rice, crispy side up, among bowls or plates and serve with a scoop of the spicy tuna and the cucumbers.

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Ratings

5 out of 5
2,979 user ratings
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Comments

KayDee

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.

John

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.

massmike

Wouldn’t it be better to use day-old rice, like for fried rice? Less moist = more crisp?

Jeff

Buy tuna packed in oil then use that for the rice crisping step. More efficient, saves some cents, and higher flavor.

be_kelsey

Used jasmine rice, which turned out fine as far as I can tell. I did have to broil it to crisp it up (likely because all I have is stainless steel pans). Halved the tuna components. Next time I’ll cut the cucumber thicker, I wanted more crunch and cuke flavor in each bite.

TJ

Love this recipe! I've made it dozens of times. It's much easier to make the rice separately, even the night before. Arborio rice is an awesome substitute, if you want to change things a little. Recipe should be edited to list water as an ingredient.

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