Spicy Tuna Crispy Rice Bowl
Spicy Tuna Crispy Rice Bowl
Ingredients
For the Spicy Tuna Bowl
- 2 cans Rio Mare yellowfin tuna, 4.2 oz each
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 1/4 cup green onion, thinly sliced, plus more for garnish
- 1/2 cup cooked edamame, shelled
- 1 avocado, sliced
- 1 small cucumber, sliced
- 1/4 cup seaweed, thinly sliced
- 2 cups cooked white rice, for serving
For the Crispy Rice Topping
- 1/2 cup cooked white rice, cooled
- 1 teaspoon avocado oil
- 2 teaspoons soy sauce
- 1 teaspoon chili crisp oil
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a small bowl, combine the 1/2 cup cooled cooked white rice, avocado oil, soy sauce, and chili crisp oil. Toss until the rice is evenly coated.
⏱️ 3 min
- 3
Spread the seasoned rice evenly in a single layer on the prepared baking sheet.
⏱️ 1 min
- 4
Bake for 25-30 minutes, or until the rice is golden brown and crispy. Halfway through the baking time (around 12-15 minutes), gently toss the rice with a spatula to ensure even crisping.
⏱️ 30 min•🌡️ 400
- 5
While the crispy rice is baking, prepare the spicy tuna salad. In a medium-sized bowl, flake the Rio Mare yellowfin tuna. Add the mayonnaise, sriracha, and 1/4 cup thinly sliced green onion. Mix well until all ingredients are thoroughly combined.
⏱️ 7 min
- 6
To assemble each bowl, place 1/2 cup of cooked white rice at the bottom of each of four serving bowls.
⏱️ 2 min
- 7
Divide the spicy tuna salad evenly among the four bowls, placing a generous scoop on top of the rice in each.
⏱️ 2 min
- 8
Evenly distribute the sliced avocado, sliced cucumber, shelled edamame, and thinly sliced seaweed among the four bowls, arranging them around the tuna.
⏱️ 3 min
- 9
Garnish each bowl with additional thinly sliced green onion and the freshly baked crispy rice topping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Tuna Crispy Rice Bowl
For the Spicy Tuna Bowl
- 2 cans Rio Mare yellowfin tuna, 4.2 oz each
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 1/4 cup green onion, thinly sliced, plus more for garnish
- 1/2 cup cooked edamame, shelled
- 1 avocado, sliced
- 1 small cucumber, sliced
- 1/4 cup seaweed, thinly sliced
- 2 cups cooked white rice, for serving
For the Crispy Rice Topping
- 1/2 cup cooked white rice, cooled
- 1 teaspoon avocado oil
- 2 teaspoons soy sauce
- 1 teaspoon chili crisp oil
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a small bowl, combine the 1/2 cup cooled cooked white rice, avocado oil, soy sauce, and chili crisp oil. Toss until the rice is evenly coated.
⏱️ 3 min - 3
Spread the seasoned rice evenly in a single layer on the prepared baking sheet.
⏱️ 1 min - 4
Bake for 25-30 minutes, or until the rice is golden brown and crispy. Halfway through the baking time (around 12-15 minutes), gently toss the rice with a spatula to ensure even crisping.
⏱️ 30 min•🌡️ 400 - 5
While the crispy rice is baking, prepare the spicy tuna salad. In a medium-sized bowl, flake the Rio Mare yellowfin tuna. Add the mayonnaise, sriracha, and 1/4 cup thinly sliced green onion. Mix well until all ingredients are thoroughly combined.
⏱️ 7 min - 6
To assemble each bowl, place 1/2 cup of cooked white rice at the bottom of each of four serving bowls.
⏱️ 2 min - 7
Divide the spicy tuna salad evenly among the four bowls, placing a generous scoop on top of the rice in each.
⏱️ 2 min - 8
Evenly distribute the sliced avocado, sliced cucumber, shelled edamame, and thinly sliced seaweed among the four bowls, arranging them around the tuna.
⏱️ 3 min - 9
Garnish each bowl with additional thinly sliced green onion and the freshly baked crispy rice topping.
⏱️ 2 min