Spicy Tuna Crispy Rice Bowls
These spicy tuna crispy rice bowls start with seasoned rice pan-fried until golden and crispy, topped with a quick sriracha tuna salad, cucumber, jalapeño, green onions, cilantro, a fried egg, and sesame seeds.
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.
Tried this recipe?Let us know how it was!