crispy rice tuna bowls

TOTAL TIME: 15 minutes
SERVES: 2

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Crispy Rice Tuna Bowls

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Tools needed:🍴

Chef’s knife
Cutting board (not my exact one but very similar)
Can opener
Small fry pan (8” with lid)

Ingredients:

For the tuna salad

• 1 can high quality tuna

• 1-2 tbsp kewpie mayo

• 1 tbsp sriracha

• 1/2 tsp rice wine vinegar

• 1/4 tsp sesame oil

• 1/4 tsp soy sauce

For the crispy rice

• 2 tbsp neutral oil

• 2 cup leftover rice

For assembling (all optional)

• 1/2 cup edamame

• 2-3 Persian cucumbers

• 1 avocado

• 3 green onions

• Sesame seeds

• Everything but the bagel seasoning (or sesame seeds)

Instructions:

1. Make your crispy rice. You can either do 2 rounds of rice in a smaller pan (1 per serving) like I did, or do it all in one larger fry pan and split the rice in half to serve. Heat a small frying pan over medium-high heat. Warm 1 tbsp oil. Add 1 cup cold rice to pan and press down with a spatula, you want it compacted. Cook for about 10 minutes, pressing down a couple times. You’ll know it’s done when you can shake the pan and the rice moves in one piece, and the edges start to turn golden. To remove from pan, place a plate overtop and in one swift movement, flip the rice onto the plate (see my video).

2. While your rice cooks, make your tuna salad. Drain as much liquid as you can from the tuna then add to a bowl. Mix in 1 tbsp kewpie mayo, 1 tbsp sriracha, 1/2 tsp rice wine vinegar, 1/4 tsp sesame oil, 1/4 tsp soy sauce. If needed add up to 1 more tbsp mayo and more sriracha to your liking. Set aside.

3. Assemble. Roughly break up rice on the plate then scoop on tuna salad. Top with thinly sliced cucumber, avocado, edamame, green onions and everything but the bagel seasoning (or sesame seeds).

Notes:

Make ahead: Make the tuna salad ahead of time and keep in the fridge for 3-4 days. I’d recommend crisping the rice fresh.

Make it vegetarian: sub in a can of squished chickpeas instead of the tuna.

Make it gluten free: use coconut aminos or just a bit of salt in place of the soy sauce.

Make it dairy free: Done :)

Substitutions:

Tuna: any canned fish or chickpeas or sashimi grade raw tuna or salmon.

Kewpie mayo: regular mayo or even plain yogurt with a bit of extra soy sauce and sesame oil.

Sriracha: any asian style hot sauce or chili crisp.

Rice wine vinegar: white vinegar or white wine vinegar.

Sesame oil: skip.

Soy sauce: coconut aminos or a bit of extra salt.

Edamame: frozen peas.

Persian cucumbers: any crisp veg will work, carrot, bell peppers.

Avocado: skip.

Green onions: chives or red onion.

Everything but the bagel seasoning: sesame seeds, garlic flakes.

Anything else? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!