Spicy Tuna Salad With Crispy Rice
Updated October 11, 2023
Nico Schinco for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
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
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
- 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?
For all the folks asking about almond butter, I made this last night and used it in place of PB, but cut the quantity by half on everyone else's recommendation. It was very good, but I think I'd double the soy sauce, chili crisp, and lime moving forward, and probably add tofu or shrimp for protein. A solid recipe!
Love this dish — IMO one way to take it to legendary status is to make a side of ‘addictive cabbage’ (recipe in the NYT cooking app) and mix it in instead of the cucumbers. 👌🏼 🤤
Easy and incredibly delish! The sushi rice crisped up without any problems. Based on the other comments, I added pickled ginger and smashed cucumbers (using the NYT recipe). It was so good, I wanted to eat all of it!