Spicy Tuna Salad with Crispy Rice, Inspired by NYT Cooking
Declan Chapin
This Spicy Tuna Salad with Crispy Rice, inspired by NYT Cooking, combines creamy, spicy tuna with perfectly seared crispy rice for a delightful texture and bold flavor. Topped with avocado, sesame seeds, and a side of soy sauce, this dish is perfect for sushi lovers and easy to recreate at home.
Ingredients
1 x 6 oz can Premier Catch Canned Albacore Tuna
¼ cup kewpie mayo
1 tsp+ sriracha
2 tsp sesame oil
1-2 cups cooked and cooled sushi rice
canola oil
diced cucumber
diced avocado
sesame seeds
side: soy sauce
Directions
In a medium-sized bowl, add strained tuna, kewpie mayo, sriracha, and sesame oil.
In a sauce pan, add 1 tbsp of neutral cooking oil. Once hot, add the cooled sushi rice and fry until crispy, about 4-6 minutes. Remove from heat.
In a bowl, add crispy rice, spicy tuna salad, diced cucumber, diced avocado, and top with sesame seeds.
Serve and enjoy!
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