Spicy Tuna Crispy Rice Bowl
High-protein recipe: crispy baked rice with spicy tuna, cucumber, and avocado. Easy for weeknight dinners.
Time: 45 min · Servings: 4 · Calories: 403 kcal
Ingredients
- 300 g cooked white rice
- 15 ml soy sauce
- 15 ml chili oil
- 480 g tuna in water
- 45 g light mayonnaise
- 30 g sriracha
- 15 g salad cream
- 5 ml soy sauce
- 2.5 g cayenne pepper (to taste)
- 2.5 g chili flake (to taste)
- 2.5 g garlic powder (to taste)
- 2.5 g onion powder (to taste)
- 2 g black pepper (to taste)
- 90 g scallion
- 200 g cucumber
- 160 g avocado
- 20 g crispy nori seaweed
Method
- Drain the tuna in water well and place it in a large bowl.
- Add the light mayonnaise, sriracha, salad cream, and soy sauce to the tuna, and stir until combined.
- Stir in the cayenne pepper, chili flakes, garlic powder, onion powder, and black pepper to taste.
- Finely chop the scallions, cucumber, and avocado, and incorporate them into the tuna mixture until everything is well combined.
- Preheat the oven to 200°C (180°C fan). Line a baking sheet with parchment paper and spread the cold cooked white rice in an even layer.
- Drizzle the rice with soy sauce and chili oil, stir well to ensure it's fully coated, and spread it again in a thin, even layer.
- Bake for 30-35 minutes, stirring once halfway through, until golden, crispy, and with slightly chewy edges. If you prefer it crispier, add 5 extra minutes.
- Remove the baking sheet from the oven and let the crispy rice cool for 2-3 minutes.
- Gently mix the crispy rice with the spicy tuna preparation.
- Serve immediately with crispy nori seaweed to eat by hand and add crunch.
Categories: Fish & Seafood · All recipes
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