This Spicy Tuna Salad With Crispy Rice brings the excitement of your favorite sushi restaurant right to your dinner table. Fresh, sushi-grade tuna gets tossed in a creamy, spicy mayo mixture with hints of sesame and citrus, then served over golden, crispy rice cakes that provide the perfect textural contrast. Mixed greens, cucumber, and avocado add freshness and color, while sesame seeds and nori flakes give each bite that authentic Japanese flavor profile. This dish combines the best elements of spicy tuna rolls and poke bowls into one stunning presentation that’s surprisingly easy to make at home. The recipe serves 4 people as a main course and takes about 30 minutes to prepare, including time to make the crispy rice base.
For the Crispy Rice Base
- 2 cups cooked sushi rice, cooled completely
- 3 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1 tablespoon rice vinegar
For the Spicy Tuna
- 1 pound sushi-grade tuna, cut into small cubes
- 3 tablespoons mayonnaise
- 1 tablespoon sriracha sauce
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon fresh lime juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
For the Salad and Garnish
- 4 cups mixed greens or baby spinach
- 1 cucumber, thinly sliced
- 1 large avocado, sliced
- 2 green onions, thinly sliced
- 2 tablespoons sesame seeds
- 1 sheet nori, cut into thin strips
- Pickled ginger for serving
- Wasabi for serving (optional)
Preparing the Crispy Rice
Start by making sure your cooked sushi rice is completely cooled. If you don’t have leftover rice, cook the rice according to package directions and let it cool in the refrigerator for at least 30 minutes. The rice needs to be cold and slightly firm to crisp up properly.
Heat the vegetable oil in a large non-stick skillet or cast iron pan over medium-high heat. Add the cold rice to the pan, pressing it down gently with a spatula to form an even layer about half an inch thick. Don’t stir or move the rice once it’s in the pan.
Cook the rice for 6-8 minutes without disturbing it, until the bottom forms a golden, crispy crust. You should hear gentle sizzling throughout the cooking process. Carefully flip sections of the rice using a spatula and cook for another 4-5 minutes until both sides are golden and crispy.
Seasoning the Crispy Rice
Remove the crispy rice from heat and immediately drizzle with sesame oil, then sprinkle with salt and rice vinegar. Use a spatula to gently break the rice into bite-sized pieces while it’s still warm. The rice should be crispy on the outside but still tender on the inside. Set aside to cool slightly while you prepare the tuna.
Making the Spicy Tuna Mixture
In a medium bowl, whisk together the mayonnaise, sriracha sauce, sesame oil, soy sauce, rice vinegar, lime juice, garlic powder, and ground ginger until smooth and well combined. Taste the mixture and adjust the spice level by adding more sriracha if you prefer it spicier, or more mayonnaise if you want it milder.
Add the cubed tuna to the spicy mayo mixture and gently fold everything together until the tuna is evenly coated. Be careful not to overmix, as you want to maintain the texture of the tuna pieces. The mixture should look creamy and vibrant with the tuna pieces well distributed throughout.
Preparing the Fresh Components
Wash and dry the mixed greens thoroughly, then arrange them on a large serving platter or divide among individual plates. Slice the cucumber into thin rounds and arrange them over the greens. Cut the avocado into slices just before serving to prevent browning, and fan the slices attractively over the salad.
Slice the green onions thinly, including both the white and green parts. Toast the sesame seeds in a dry pan for 1-2 minutes until they become fragrant and lightly golden. Cut the nori sheet into thin strips using kitchen scissors.
Assembling the Dish
Arrange the crispy rice pieces over the bed of greens and vegetables, distributing them evenly so each serving gets plenty of the crunchy rice. Spoon the spicy tuna mixture over and around the crispy rice, making sure to get some tuna on each piece of rice for the best bite.
Sprinkle the sliced green onions, toasted sesame seeds, and nori strips over the entire dish. These garnishes add both flavor and visual appeal, making the dish look restaurant-quality.
Serving and Presentation
Serve the spicy tuna salad immediately while the rice is still slightly warm and crispy. Provide pickled ginger and wasabi on the side for those who want additional traditional sushi flavors. The contrast between the warm, crispy rice and the cool, creamy tuna creates an amazing textural experience.
Each bite should include some of everything – the crispy rice, spicy tuna, fresh vegetables, and garnishes. The combination of temperatures, textures, and flavors makes this dish incredibly satisfying and unique.
Food Safety and Storage Tips
Since this recipe uses raw tuna, it’s essential to purchase sushi-grade fish from a reputable source and use it the same day you buy it. Keep the tuna refrigerated until just before preparing the dish, and serve immediately once assembled.
The crispy rice can be made up to 2 hours ahead and kept at room temperature, though it’s best when served shortly after cooking. The spicy mayo mixture can be prepared earlier in the day and refrigerated, but don’t combine it with the tuna until just before serving.
Leftover spicy tuna should be consumed within 24 hours and kept refrigerated. However, this dish is best enjoyed fresh and doesn’t store well once assembled, so plan to make only what you’ll eat in one sitting.
