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20-Minute Spicy Tuna Crispy Rice Bowls

Pan-crisped rice squares with spicy tuna, avocado, cucumber, and edamame — sushi-bake flavor with zero raw fish, in 20 minutes, about 32g protein per serving (estimated).
Print Recipe
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cold cooked rice day-old works best
  • 2 tbsp vegetable or neutral oil divided
  • 3 (5 oz) cans tuna drained (solid white or chunk light)
  • 1/3 cup mayonnaise
  • 2 tbsp sriracha plus more for serving
  • 1 tsp toasted sesame oil
  • 1 tbsp low-sodium soy sauce for the tuna, plus 2 tablespoons for the drizzle
  • 4 scallions thinly sliced (whites and greens separated)
  • 1 tbsp grated fresh ginger
  • 1 tsp rice vinegar
  • 1/2 tsp honey
  • 1 1/2 cups frozen shelled edamame thawed
  • 1 avocado sliced
  • 1/2 English cucumber thinly sliced
  • 1 tbsp toasted sesame seeds

Equipment

  • Large nonstick or well-seasoned skillet (12-inch)
  • Small bowls for the tuna mixture and drizzle
  • Cutting board and sharp knife
  • Spatula

Method
 

  1. In a small bowl, combine the drained tuna, mayonnaise, sriracha, sesame oil, 1 tablespoon of the soy sauce, and the scallion whites. Break up the tuna into a coarse, spreadable mix. Taste and add more sriracha for heat. Set aside.
  2. Microwave the edamame per package directions (about 3 minutes), then drain. Slice the avocado and cucumber and the scallion greens. In a small bowl, whisk the remaining 2 tablespoons soy sauce with the grated ginger, rice vinegar, honey, and 1 tablespoon water until the honey dissolves.
  3. Pack the cold rice firmly into an even slab about 1/2 inch thick on a cutting board or sheet pan — cold rice compresses and holds together; warm rice falls apart. Cut into 12–16 squares.
  4. Heat 1 tablespoon of the oil in the skillet over medium-high heat until shimmering. Add half the rice squares in a single layer; cook undisturbed 3–4 minutes until deep golden, flip, and cook 2–3 minutes more. Transfer to a plate and repeat with the remaining oil and squares.
  5. Divide the crispy rice squares among 4 bowls. Spoon the spicy tuna over the top, then arrange avocado, cucumber, and edamame alongside. Scatter the scallion greens over everything.
  6. Drizzle the soy-ginger mixture over each bowl, then a zigzag of extra sriracha and a pinch of sesame seeds. Serve right away while the rice is hot and crisp.

Notes

Food safety: this recipe uses canned tuna or cooked shrimp — no raw fish, no thermometer needed. Cold leftover rice is the crisping enabler; warm rice needs a 15-minute freezer chill. Refrigerate the tuna mixture within 2 hours for up to 2 days; reheat leftover tuna mixture in 30-second bursts until steaming (165°F). Crispy rice is best fresh. Not freezer-friendly. Protein ~32g/serving estimated from USDA FoodData Central; not lab-tested.