Crispy Rice Salad with Spicy Tuna (Printable)

Crispy fried rice squares with spicy tuna, avocado, cucumber and a tangy sesame-lime dressing.

# What You'll Need:

→ Crispy rice

01 - 2 cups cooked sushi rice, cooled
02 - 1 tablespoon rice vinegar
03 - 1 teaspoon granulated sugar
04 - 1/2 teaspoon fine salt
05 - 2 tablespoons vegetable oil, for frying

→ Spicy tuna

06 - 7 oz sashimi‑grade tuna, finely diced
07 - 2 tablespoons Japanese-style mayonnaise (Kewpie preferred)
08 - 1 tablespoon sriracha or preferred chili sauce
09 - 1 teaspoon soy sauce
10 - 1 teaspoon toasted sesame oil
11 - 1 green onion, thinly sliced

→ Salad components

12 - 1 large ripe avocado, diced
13 - 1 cup cucumber, diced
14 - 1/4 cup radishes, thinly sliced
15 - 1/4 cup shelled edamame (optional)
16 - 2 tablespoons toasted sesame seeds
17 - 2 tablespoons fresh cilantro or shiso, chopped (optional)

→ Dressing

18 - 2 tablespoons soy sauce
19 - 1 tablespoon rice vinegar
20 - 1 tablespoon fresh lime juice
21 - 1 teaspoon honey or agave syrup
22 - 1 teaspoon grated fresh ginger
23 - 1 tablespoon toasted sesame oil

# How to Make It:

01 - Combine cooled sushi rice with rice vinegar, sugar and salt; press the mixture into a 1-inch-thick slab on parchment and refrigerate 10 minutes to firm up.
02 - Slice the chilled rice slab into small squares or rectangles; heat vegetable oil in a nonstick skillet over medium-high heat and fry rice pieces 2–3 minutes per side until golden and crisp; drain on paper towels and cool slightly.
03 - In a bowl whisk mayonnaise, sriracha, soy sauce and sesame oil; fold in the diced tuna and sliced green onion gently until evenly coated; keep chilled until assembly.
04 - Combine diced avocado, cucumber, radishes, edamame (if using) and chopped cilantro or shiso in a medium bowl, tossing lightly to combine.
05 - Whisk together soy sauce, rice vinegar, lime juice, honey (or agave), grated ginger and toasted sesame oil until emulsified.
06 - Arrange crispy rice squares on serving plates, top each piece with a spoonful of spicy tuna, surround with the salad mixture, drizzle dressing over the salad and tuna, then finish with toasted sesame seeds.
07 - Serve at once while rice remains crisp; offer pickled ginger or nori on the side if desired.

# Expert Hints:

01 -
  • The crispy rice is secretly addictive—the kind of bite you’ll want to steal before anyone else gets to the table.
  • The spicy tuna and creamy avocado bring sushi-bar vibes straight to your home, no rolling mat required.
02 -
  • If the rice is still warm when you fry it, it’ll fall apart and you’ll end up with oil-soaked bits (learned from a very messy first trial).
  • Letting the fried rice rest on paper towels for a minute transforms it from oily to crisp and perfect.
03 -
  • Parchment-lined trays and a silicone spatula will keep your fried rice pieces picture-perfect and easy to handle.
  • The secret: keep everything ultra-cold except the fried rice—contrast is what makes each bite so irresistible!
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