TikTok Viral Crispy Rice Salad with Spicy Tuna (Sushi Bowl Vibes)

Ingredients

• cooked sushi rice (preferably day-old, cold)3 cups
• sushi-grade ahi tuna8 oz (225g)
• sriracha1.5 tbsp
• soy sauce2 tbsp
• sesame oil (toasted)1 tsp
• rice vinegar2 tsp
• avocado (ripe, diced)1 large
• Persian cucumber (thinly sliced)1/2
• green onions (sliced)3 stalks
• cilantro (roughly chopped)1/4 cup
• toasted white sesame seeds1 tbsp
• furikake seasoning1 tbsp (optional)
• neutral oil (e.g. avocado or grapeseed)3 tbsp
• salt (for seasoning)to taste
• lime wedges (for serving)4

Directions

1. 1

   Step 1: Make the spicy tuna. Using a sharp knife, dice the sushi-grade tuna into small cubes (about 2-3 mm). In a small bowl, whisk together sriracha, soy sauce, sesame oil, and rice vinegar. Add the diced tuna and gently fold to coat. Cover and refrigerate while you prepare the rice. This allows the flavor to meld without cooking the tuna.

2. 2

   Step 2: Prepare the crispy rice. If using day-old rice, break up any clumps with your hands. Form the rice into a flat, even layer about 1/2-inch thick on a cutting board. Use a sharp knife or bench scraper to cut into 2-inch squares, rectangles, or even triangles for that sushi aesthetic.

3. 3

   Step 3: Pan-fry the rice. Heat a large non-stick skillet over medium-high heat and add 2 tablespoons of neutral oil. Once shimmering, carefully place the rice pieces in a single layer (work in batches if needed). Cook for 3-4 minutes per side, pressing down gently with a spatula, until deep golden brown and ultra-crispy. Transfer to a paper-towel-lined plate and sprinkle with a tiny pinch of salt.

4. 4

   Step 4: Assemble the salad base. On a large platter or in a wide bowl, arrange the crispy rice pieces in an even layer. Top with diced avocado, sliced cucumber, and a generous pile of the spicy tuna mixture. Drizzle any remaining sauce from the tuna bowl over the top.

5. 5

   Step 5: Garnish and serve. Sprinkle with green onions, cilantro, toasted sesame seeds, and furikake (if using). Add a squeeze of fresh lime juice. Serve immediately while the rice is still hot and crunchy. For extra drama, serve with extra sriracha and soy sauce on the side.