Imported from the web

Spicy Tuna Salad With Crispy Rice

Name: Spicy Tuna Salad With Crispy Rice
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 1.5 cup Sushi rice (Rinsed well); 2 cup Water (For cooking the rice); 1 tbsp Unseasoned rice vinegar (Divided; 1 tablespoon for the rice and 2 teaspoons for the tuna salad); 2 tsp Granulated sugar (For seasoning the rice); 1 tsp Kosher salt (Plus a pinch for the cucumbers; such as Diamond Crystal); 3 Scallions (Trimmed and thinly sliced); 2 Persian or mini seedless cucumbers (Thinly sliced); 20 oz Water-packed tuna (Four 5-ounce cans, drained); 0.333 cup Mayonnaise (Approximately ⅓ cup); 1.5 tbsp Sriracha (Plus more to taste); 2 tsp Soy sauce (For the tuna salad); 3 tbsp Neutral oil (Such as grapeseed oil; plus more as needed for crisping the rice)

Recipe by Ali Slagle

Imported by Niki Su on SeeMeCook

A pantry-friendly take on spicy tuna crispy rice, made with creamy Sriracha-seasoned canned tuna, skillet-crisped sushi rice, and fresh sliced cucumbers. The rice develops browned, crispy edges without needing to portion and fry individual pieces.

4 servings35 minEast Asian

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Ingredients

1.5 cup Sushi rice (Rinsed well)
2 cup Water (For cooking the rice)
1 tbsp Unseasoned rice vinegar (Divided; 1 tablespoon for the rice and 2 teaspoons for the tuna salad)
2 tsp Granulated sugar (For seasoning the rice)
1 tsp Kosher salt (Plus a pinch for the cucumbers; such as Diamond Crystal)
3 Scallions (Trimmed and thinly sliced)
2 Persian or mini seedless cucumbers (Thinly sliced)
20 oz Water-packed tuna (Four 5-ounce cans, drained)
0.333 cup Mayonnaise (Approximately ⅓ cup)
1.5 tbsp Sriracha (Plus more to taste)
2 tsp Soy sauce (For the tuna salad)
3 tbsp Neutral oil (Such as grapeseed oil; plus more as needed for crisping the rice)

Steps

1
In a large nonstick skillet with a lid, stir together the water, sushi rice, 1 tablespoon of the rice vinegar, sugar, and 1 teaspoon kosher salt.
2
Bring the rice mixture to a boil over high heat. Cover the skillet, reduce the heat to low, and cook until the rice is tender, 18 to 20 minutes.
3
Meanwhile, thinly slice the trimmed scallions and the cucumbers.
4
In a large bowl, stir together the sliced scallions, drained tuna, mayonnaise, Sriracha, soy sauce, and the remaining 2 teaspoons rice vinegar.
5
Taste the tuna salad and add more Sriracha if you want additional heat. Refrigerate the tuna mixture until the rice is ready, or for up to 5 days.
6
Sprinkle the sliced cucumbers with a pinch of kosher salt.
7
To crisp the rice, make 4 or 5 small holes in the cooked rice in the skillet.
8
Pour the neutral oil down the sides of the skillet and into the holes in the rice.
9
Increase the heat to medium and cook until the rice is browned at the edges, 4 to 7 minutes. Lift the rice to check its underside if needed. If oil is not bubbling in the holes, add 1 to 2 teaspoons more oil.
10
Divide the rice among bowls or plates with the crispy side facing up. Serve with a scoop of the spicy tuna salad and the salted cucumbers.

Notes

The tuna salad can be refrigerated for up to 5 days. The source notes that the dish can be embellished with sprouts, avocado, nori sheets, or jalapeño slices, but these are optional and are not included as required ingredients.