Asian Inspired Tuna Salad with Crispy Rice Bites
10 minutes
PREP TIME
25 minutes
TOTAL TIME
about 12 squares
SERVINGS
Ingredients
For the Tuna Salad:
- 1 can Ocean’s MSC Certified No Drain Flaked Light Tuna in Water
- 2 tbsp mayo (Kewpie if you have it, regular if you don’t)
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 tsp sriracha or chili crunch (optional)
- 1 green onion, finely chopped
- Salt & pepper to taste
- Optional: finely chopped cucumber, carrot, or avocado
For the Crispy Rice:
- 1 cup cooked sushi rice (cold, day-old is best)
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp mirin
- 1 tsp salt
- ½ cup neutral oil (canola or avocado) for frying
To Serve:
- Sesame seeds
- Sliced cucumber
- Extra soy sauce or spicy mayo drizzle
- Lime wedges or pickled ginger if you’re feelin’ fancy
Product Used
Directions
- Prep the Rice
In a small bowl, mix rice vinegar, mirin, salt and sugar until well dissolved. Then pour mixture and stir to coat all the rice. Press into a flat layer in a plastic wrap lined dish that is deep enough that the layer of rice is about 1 inch thick. Pop it in the freezer for at least 10–15 minutes to firm up while you make the tuna. - Make the Tuna Salad
In a bowl, mix tuna, mayo, soy sauce, sesame oil, vinegar, sriracha (if using), and green onion. Add chopped veg if you want extra crunch. Taste and adjust seasoning — it should be salty, creamy, and a little tangy. - Fry the Crispy Rice
Cut chilled rice into squares or rectangles (think sushi bites). Heat oil in a non-stick skillet over medium-high. Fry rice pieces 2–3 mins per side until golden brown and crisp. Drain on paper towels. - Assemble:
Top each crispy rice bite with as few slices of cucumber and a scoop of tuna salad. Sprinkle with sesame seeds, drizzle extra mayo or soy sauce on top if you like!
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