Go Back
–+ servings
spicy tuna crispy rice bowl

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.
Print pin

Ingredients

Serves 2 bowls

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! 

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