Spicy Tuna Crispy Rice Salad

A protein-packed version of the viral salad favorite made with Yellowfin tuna, cucumbers, edamame, avocado, mango, and crispy rice, topped with a light poke-style vinaigrette.

Course Main

Cuisine Asian

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 414kcal

Author Amee

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

*For the oven method: Spread the seasoned rice onto a parchment-lined baking sheet (there should be some clumps here and there) and bake at 425 for about 15 minutes.

*Honey, maple syrup (use the good stuff), and brown sugar all have slightly different flavor profiles for the dressing. Go with your favorite option here.

*See the "budget-friendly low-carb option" section of the post for the canned tuna swap recs and a lighter, low-carb bowl variation that I love for a quick lunch.

*If you prefer a cooked option, you can always sear the tuna in a skillet prior to tossing with the sriracha mayo.

*Dressing makes about 3/4 cup of dressing (12 tbsp). I don't include it in the calories above because I typically only use about 1-2 tbsp per bowl and have a lot left over. Calories for dressing (not included above) per 2 tbsp serving: 110 calories, 10 g fat, 4 g carbs, 3 g sugar, 1 g protein, and 320 mg sodium.

Nutrition