Spicy Tuna Crispy Rice Bowl

These Spicy Tuna Crispy Rice Bowls are a great way to use up leftover rice. Crunchy rice, spicy tuna and a sweet and spicy cucumber edamame slaw.

Spicy Tuna Crispy Rice Bowls are a fun and flavorful way to turn leftover rice into something totally crave-worthy. The rice gets crisped up in a skillet until golden and crunchy on the edges, creating the perfect base for layers of spicy tuna, creamy avocado, and a fresh cucumber edamame slaw. The mix of textures — crispy, creamy, and crunchy — makes every bite exciting, while the spicy mayo-coated tuna adds just the right amount of heat.

These bowls are perfect for an easy weeknight meal or a quick lunch that feels a little extra. The sweet and spicy cucumber edamame slaw ties everything together with a refreshing crunch that balances out the richness of the tuna. It’s the kind of meal that tastes restaurant-level but comes together with simple ingredients you probably already have. A little spicy, a little sweet, and totally satisfying.

If I can’t get my hands on fresh caught tuna, my go to is Acme Smoked Ahi Spicy Tuna. It is wild-caught, cured, cold-smoked, and cloaked in a chili garlic spice blend that brings the heat. Perfect for this recipe.

If you like this tuna bowl, you’ll love my Salmon Crispy Rice Bowls and my Crispy Rice Egg & Tinfish Bowl.

• Seafood

Spicy Tuna Crispy Rice Bowls

These Spicy Tuna Crispy Rice Bowls are a great way to use up leftover rice. Crunchy rice, spicy tuna and a sweet and spicy cucumber edamame slaw.

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Ingredients

Serves 2 bowls

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Cucumber salad: 

• ▢ 2 Persian cucumbers
• ▢ 2 radishes
• ▢ 2 scallions
• ▢ 1/2 jalapeño, minced 
• ▢ 1 tsp sesame oil
• ▢ 1 tbsp soy sauce
• ▢ 1 tbsp sweet chili sauce
• ▢ Furikake for topping

The rest:

• ▢ Leftover rice (see note)
• ▢ Oil for frying
• ▢ 6 oz fresh or smoked tuna see note
• ▢ 1 avocado

Instructions 

• Make crispy rice: Heat a few tbsp of oil in a skillet, about 1/2 inch up the side. Form the leftover rice into a flat even layer (about ½ – ¾ inch thick) and break into squares. Once oil is hot, add rice and let fry for about 2-3 min. Flip and break the rice up a bit with a spatula. You really want the rice to brown on the outside, but the rice size doesn't need to be perfect, it's all going into a bowl anyway. Once browned on the outside, transfer to a paper towel lined plate.
• Make cucumber salad: Using a veggie slicer, slice cucumber into ribbons. Slice radish, scallion and mince jalapeño. Make the cucumber edamame salad by ingredients in a bowl and mixing. Season to taste. 
• Assemble bowls: Add crispy rice to a bowl, breaking up any larger pieces. Top with cucumber salad, sliced avocado and slices of Acme Smoked Ahi Spicy Tuna. Top with more furikake. Enjoy! 

Video

Notes

Note: You could use fresh tuna for this, or I like to use Acme Smoked Ahi Spicy Tuna. It is wild-caught, cured, cold-smoked, and cloaked in a chili garlic spice blend that brings the heat.

Note: For rice, sushi rice is ideal, but you could use any rice like jasmine or white rice