These spicy tuna crispy rice bowls take everything you love about the restaurant appetizer and turn it into an easy, high protein bowl you can make at home with a couple cans of tuna. Seasoned rice gets pan-fried until golden and crunchy, then topped with a quick sriracha tuna salad, cool cucumber, jalapeño, herbs, and a runny fried egg. It is spicy tuna crispy rice without any rolling or deep frying, and it all comes together in about 25 minutes. These crispy rice bowls are perfect for an easy lunch or a quick weeknight dinner.
Why You’ll Love These Crispy Rice Bowls
- The crispy rice is so good. Leftover rice gets seasoned and pan-fried until it has a crunchy golden crust on both sides.
- It uses pantry staples. Canned tuna, mayo, sriracha, and tamari make a spicy tuna salad in minutes.
- It is packed with protein. Two cans of tuna plus a fried egg on each bowl make this a filling meal.
- It is a great way to use leftover rice. Day-old rice actually works best for getting it crispy.
Ingredients Needed To Make Spicy Tuna Crispy Rice Bowls
The Crispy Rice
Two cups of cooked and cooled rice tossed with soy-free tamari, sesame oil, and chili crisp (or red pepper flakes), then fried in a little oil until crispy.
The Spicy Tuna Salad
Two cans of drained tuna mixed with tamari, sriracha (or chili crisp), mayo, and chopped green onions.
The Toppings
Sliced cucumber, green onions, cilantro, jalapeño, a fried egg for each bowl, and a sprinkle of sesame seeds.
Gluten-free and soy-free: soy-free tamari keeps these bowls soy-free and gluten-free. Just double check the labels on your sriracha and chili crisp.
Why does the rice need to be cooled?
Cold rice crisps up much better than warm rice. Freshly cooked rice has more moisture, so it tends to steam and stick to the pan instead of getting crunchy. Day-old rice from the fridge is perfect, or spread fresh rice on a sheet pan and chill it for 20 to 30 minutes.
How to Make Spicy Tuna Crispy Rice Bowls
Step 1: Season the Rice
In a bowl, mix the cooled rice with the tamari, sesame oil, and chili crisp or red pepper flakes until everything is evenly coated.
Step 2: Make the Crispy Rice
Heat a skillet over high heat and drizzle in the oil. Add the seasoned rice and press it flat into the pan. Cook for 5 to 6 minutes without stirring, until the bottom is crispy and golden, then flip and cook for another 3 to 4 minutes. Set aside.
Step 3: Mix the Spicy Tuna Salad
In a bowl, stir together the drained tuna, tamari, sriracha, mayo, and green onions.
Step 4: Fry the Eggs
In the same skillet, fry the eggs to your liking. A runny yolk is great for mixing into the rice.
Step 5: Assemble the Bowls
Divide the crispy rice between bowls. Top with the spicy tuna salad, cucumber, green onions, cilantro, jalapeño, a fried egg, and sesame seeds.
Variations
- Swap the protein: use canned salmon, shredded chicken, or cooked shrimp in place of the tuna.
- Change the heat: use chili crisp instead of sriracha in the tuna salad, or skip the jalapeño for a milder bowl.
- Use regular tamari or soy sauce: either works in place of soy-free tamari.
- Add avocado: sliced avocado or a drizzle of spicy mayo on top is always a good idea.
- Add more veggies: shredded carrots, edamame, or pickled radishes add extra crunch and color.
- Use brown rice: cooked and cooled brown rice crisps up too.
Storing and Make-Ahead Tips
These bowls are best eaten right away while the rice is crispy. You can make the tuna salad up to 2 days ahead and keep it covered in the fridge. Cook the rice ahead too, then crisp it right before serving. Leftover crispy rice can be re-crisped in a hot skillet for a couple of minutes.
What to Serve With Spicy Tuna Crispy Rice Bowls
These bowls are a full meal on their own, but miso soup, a smashed cucumber salad, or edamame on the side make it feel like a sushi night at home.
Love an easy takeout-style dinner? Try these Honey Walnut Chicken Lettuce Wraps or this Sheet Pan Sesame Chicken next.
What People Ask About Spicy Tuna Crispy Rice Bowls
Can I make spicy tuna crispy rice bowls with fresh rice?
Yes, but cooled rice works much better. If your rice is fresh, spread it on a sheet pan and chill it for 20 to 30 minutes so it dries out a little and gets crispy in the skillet.
What kind of rice is best for crispy rice?
Short or medium grain white rice, like sushi rice or jasmine, gets the crispiest. Brown rice works too, it just has a chewier texture.
Can I use chili crisp instead of sriracha?
Yes, chili crisp works great in the tuna salad. It adds a little more crunch and a deeper, garlicky heat.
Spicy Tuna Crispy Rice Bowls
Ingredients
Crispy Rice
- 2 cups rice cooked and cooled
- 2 teaspoons soy-free tamari
- 2 teaspoons sesame oil
- 1 teaspoon chili crisp or red pepper flakes
- 1 tablespoon oil for frying
Tuna Salad
- 2 cans tuna drained
- 2 teaspoons soy-free tamari
- 2 teaspoons sriracha or chili crisp
- 2 tablespoons mayo
- 2 tablespoons green onion chopped (greens and whites)
For Assembly
- 1 cucumber sliced
- 1/2 cup green onions sliced
- 1/4 cup cilantro chopped
- 1 jalapeño sliced
- 2 eggs fried
- sesame seeds for garnish
Instructions
- To a bowl, add the cooked and cooled rice, tamari, sesame oil, and chili crisp (or red pepper flakes). Mix until well combined.
- Heat a skillet over high heat, drizzle with oil, and add the seasoned rice. Flatten it in the skillet and cook for 5-6 minutes, or until crispy on the bottom, then flip and cook for another 3-4 minutes. Set aside.
- To make the tuna salad, mix together the drained tuna, tamari, sriracha, mayo, and green onions.
- Fry the eggs to your liking.
- Assemble the bowls: add the crispy rice to each bowl, then top with tuna salad, cucumber, green onions, cilantro, jalapeño, a fried egg, and sesame seeds.
Notes
- Use cold rice: day-old or fully cooled rice crisps up best. Freshly cooked warm rice tends to steam and stick.
- Tamari: soy-free tamari keeps this soy-free, but regular tamari or soy sauce works too.
- Make it milder: use red pepper flakes sparingly and skip the jalapeño.
