Spicy Tuna Crispy Rice Salad
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Inspired by the viral Crispy Rice Salad, this poke-style Spicy Ahi Tuna Salad features fresh yellowfin (with a canned tuna option), tossed in creamy sriracha mayo, with cucumbers, edamame, avocado, mango, crispy rice, and a ginger vinaigrette. Perfect for a high-protein lunch or dinner.
If you haven’t seen the popular crispy rice salad on your feed, it’s a simple, genius mix of golden-toasted rice tossed with cucumber, edamame, avocado, and a variety of mix-ins. The whole thing gets finished with a flavorful dressing.
While many viral versions are vegetarian, I wanted a high-protein meal that’s more like what you’d find at a high-end poke shop. I used sashimi-grade tuna instead of canned tuna, making a recipe twist on a classic spicy tuna poke bowl. It’s fresh, filling, and incredibly delicious. The dressing is so good that you’ll want to put it on everything!
Why We Love It
- High-protein & nutrient-packed. By swapping out canned tuna for fresh Yellowfin, you’re turning a basic spicy tuna salad into a protein-packed, crispy rice poke bowl. However, I’ve included the canned tuna swap. It’s a great, affordable alternative.
- Endlessly versatile. You can make the crispy rice in the air fryer, oven, or on the stove, and mix and match the veggies, toppings, and protein according to your personal preferences.
Ingredient Notes
Here is everything you’ll need for this spicy tuna bowl, including easy swaps and ways to make it your own:
For the Dressing
- Acidic base. Rice vinegar and orange juice provide the acidic liquid base. Freshly squeezed OJ is best, but a bottle with 100% juice with no added sugars works too.
- Neutral oil. I love avocado oil for its heart-healthy fats, but light-tasting olive oil or any neutral-tasting oil can carry the dressing’s bright flavors without overpowering them.
- Soy sauce. I use low-sodium soy sauce for the essential umami saltiness. If you only have regular soy sauce, start with one tablespoon and add more to taste.
- Sesame oil. This is where that signature nutty aroma comes in.
- Brown sugar. We need a little sweetness to balance the heat. Raw honey, maple syrup, or agave work too, but keep in mind that each has its own unique flavor.
- Sriracha. This is where we crank up the heat. Feel free to scale it up or down depending on your spice tolerance.
- Aromatics. Minced ginger and garlic give it a bright, punchy kick. Fresh garlic is non-negotiable, but ginger paste is a solid backup if fresh ginger is unavailable.
For the Crispy Rice
- Cooked rice. Using freshly cooked and cooled or cold, day-old jasmine rice, basmati, or the leftovers from last night’s takeout is a great hack. I don’t recommend rice that is more than a day old. As rice sits in the fridge, it dries out due to starch retrogradation, making it harder to clump together and achieve the best chewy/crunchy texture.
- Gochujang. This is a spicy fermented chili paste with a perfect balance of sweetness and heat. I personally use the Bibigo brand.
- Curry paste. For aromatic heat. I use the Thai Kitchen brand for a milder option.
- Oil blend. I use a mix of avocado oil and a splash of sesame oil, but you can skip the sesame oil here if preferred.
For the Salad Bowl
- Yellowfin tuna. You can ask for sashimi or sushi-grade tuna at the seafood counter, but frozen tuna is actually even better for food safety and consistency.
- Sriracha mayo. Lee Kum Kee is a popular brand, but you DIY by whisking 1½ tbsp of Japanese Kewpie mayo with 2-3 tsp of Sriracha, and an optional drop of sesame oil.
- Produce. I add sliced cucumbers and edamame for crunch, scallions for freshness, and avocado and mango for a great sweet/savory contrast.
Customizations
- Optional mix-ins. There’s plenty of room to bulk up your bowl with shredded cabbage, julienned carrots, sliced red bell peppers, or sweet corn kernels.
- Optional toppings. You can pile on jalapeño slices, pickled ginger, cilantro, crunchy black garlic, sesame seeds, tempura flakes, shredded nori, and/ or a drizzle of chili crisp.
- Protein swap. Feel free to swap the tuna for sashimi-grade salmon or use the sriracha shrimp from these Rice Bowls (or just add the crispy rice to that bowl!).
- Vegetarian version. Substitute the fish for chickpeas or crispy tofu. The dressing and crispy rice do enough heavy lifting that you won’t feel like you’re missing out!
How to Make a Crispy Rice Salad with Spicy Tuna
Step 1: Emulsify the dressing. Add all of the dressing ingredients to a blender or food processor and blend until smooth. Set this aside while you prep the rest.
Step 2: Season the rice. In a large bowl, toss the cooked rice with the gochujang, red curry paste, avocado oil, and sesame oil, squeezing with your hands to form small clumps.
Step 3: Air-fry the rice. Transfer the rice mixture to your air fryer basket in clumped handfuls in a single layer, and air-fry at 400°F for 7–9 minutes, until the edges turn crisp and golden.
Step 4: Prepare the spicy tuna. Slice your tuna into small, uniform bite-sized pieces, then add it to a bowl, and toss with the sriracha mayo until well coated.
Step 5: Assemble and serve. Divide the cucumber, edamame, avocado, scallions, and mango into four small bowls or one big one. Add the rice, tuna, and dressing. Toss it all together, then add your preferred toppings, and enjoy!
Recipe Tips and FAQs
- Pat the tuna dry before cubing it. Removing excess moisture helps the creamy Sriracha mayo cling to the fish rather than sliding off.
- Canned Tuna Swap. Combine 2 (5 oz) cans of albacore tuna in water (drained well) with 2 tbsp sriracha mayo and 2 tsp of Momofuku Mild Garlic Chili Crunch. I love the flavor of the added chili crunch with canned tuna. Feel free to adjust the amount of tuna according to your calorie and macro goals.
- Don’t be afraid to get hands-on. Squeezing the rice while mixing helps the starches bind with the oil and seasoning, creating cohesive clumps that hold shape in the air fryer.
- Give the rice breathing room. Whether you’re using the air fryer, oven, or stovetop, the rice needs proper airflow to get golden and crunchy.
- To keep your salad from getting soggy, wait to toss everything together until the very last second before serving.
Yes, you can absolutely use well-drained canned wild-caught tuna instead of fresh. Your bowl will just be more like a traditional deli-style tuna salad than a poke bowl. *See recipe tips for this swap.
It can be if you swap the soy sauce for tamari or coconut aminos and double-check that your gochujang and red curry paste are certified GF.
Yes! You can spread the seasoned rice mixture onto a parchment-lined baking sheet, leaving some clumped handfuls here and there, and bake at 425°F for about 15 minutes. Or pan-fry the rice in a little oil over medium-high heat for 3–4 minutes per side.
Budget-friendly low-carb option
When I want to cut the carbs and boost the protein a bit, I make this quick and easy spicy tuna bowl with canned tuna occasionally for lunch. Mix 5 oz of drained canned tuna (canned wild salmon works too) with 2 tbsp sriracha mayo and 2 tsp chili crisp. I skip the mango and crispy rice for a bed of salad greens and drizzle with the fresh ginger dressing. It’s SO good!
Storing and Freezing
Storing: If you’ve already tossed the crispy rice salad together, it’s best enjoyed immediately. If possible, refrigerate the leftover spicy tuna, crispy rice, and vegetables in separate containers, and eat within 24 hours. The dressing can be refrigerated for up to 5 days. Do not freeze. Between the creamy tuna, avocado, and mango, this recipe has too much moisture to survive the thaw.
More High-Protein Bowl Recipes
- Air Fryer Salmon Bowl
- Grilled Jerk Chicken Bowl
- Chicken Spring Roll In A Bowl
- Southwest Steak Rice Bowls
- California Beef Burger Bowls
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Spicy Tuna Crispy Rice Salad
Equipment
- Air fryer or oven
- Mixing bowls
Ingredients
For the poke-style dressing:
- ¼ cup rice vinegar
- 2 tbsp low-sodium soy sauce
- ⅓ cup avocado oil
- 1 tsp toasted sesame oil
- 2 garlic cloves
- 1 tbsp fresh ginger peeled and minced
- ½ tsp Sriracha sauce *optional, but adds a very subtle kick
- 2 tbsp brown sugar
- 1 tbsp freshly squeezed orange juice
For the rice:
- 2 cups cooked Jasmine rice
- 1½ tsp Gochujang *I used Bibigo brand
- 1½ tsp red curry paste
- 1 tbsp avocado oil
- 1 tsp chili crisp *I use Momofuku mild garlic chili crunch for great flavor with less heat
- 1 tsp sesame oil *you can also use an extra tsp of chili crisp here
For the salad:
- 12 oz Yellowfin tuna thawed from frozen *you can also use canned wild-caught tuna here or swap with your protein of choice
- 2 tbsp Sriracha mayo
- 4-6 mini seedless cucumbers sliced
- 1 cup steamed shelled edamame
- 1 avocado chopped
- 2 scallions finely sliced
- ½ ripe mango chopped
- optional garnishes: pickled ginger, extra chili crisp, soy sauce, Sriracha, Gochujang, fresh jalapeño slices, crunchy black garlic (I get this from Trader Joe's), or toasted sesame seeds.
Instructions
- Add all of the dressing ingredients to a blender or food processor and blend until smooth. Set aside while you make the crispy rice.
- In a large bowl, toss the rice with the gochujang, red curry paste, avocado oil, chili crisp, and sesame oil until well mixed- get in there and squeeze it with your hands if needed. Transfer it to an air fryer basket in clumped handfuls in a single layer. You want it bunched into clumps for the best texture (see step photo), and air-fry at 400 degrees for 7-9 minutes, until golden and crispy. *See notes for oven method.
- Slice the tuna into small, bite-sized pieces and toss with the Sriracha mayo in a bowl until well coated.
- Assemble your salad into four individual bowls or one large serving bowl and drizzle the dressing over the top. Toss everything together and enjoy!
- Optional added garnishes: extra chili crisp, soy sauce, Sriracha, Gochujang, fresh jalapeño slices, pickled ginger, crunchy black garlic (I get this from Trader Joe's), or toasted sesame seeds.
Notes
Nutrition
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