Spicy Tuna Crispy Rice Salad

Name: Spicy Tuna Crispy Rice Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Korean
Ingredients: ¼ cup Rice Vinegar (¼ cup rice vinegar); 2 tbsp Low-Sodium Soy Sauce (2 tbsp low-sodium soy sauce); ⅓ cup Avocado Oil (⅓ cup avocado oil + 1 tbsp avocado oil); 2 tsp Sesame Oil (1 tsp toasted sesame oil + 1 tsp sesame oil *you can also use an extra tsp of chili crisp here); 2 pieces Garlic (2 garlic cloves); 1 tbsp Ginger (1 tbsp fresh ginger peeled and minced); ½ tsp Sriracha (½ tsp Sriracha sauce *optional, but adds a very subtle kick) — optional; 2 tbsp Brown Sugar (2 tbsp brown sugar); 1 tbsp Orange Juice (1 tbsp freshly squeezed orange juice); 2 cup Jasmine Rice (2 cups cooked Jasmine rice); 1 ½ tsp Gochujang (1½ tsp Gochujang *I used Bibigo brand); 1 ½ tsp Thai Red Curry Paste (1½ tsp red curry paste); 1 tsp Chili Crisp (1 tsp chili crisp *I use Momofuku mild garlic chili crunch for great flavor with less heat); 12 oz Ahi Tuna (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 (2 tbsp Sriracha mayo); 4 pieces English Cucumber (4-6 mini seedless cucumbers sliced — up to 6); 1 cup Soya Beans (1 cup steamed shelled edamame); 1 piece Avocado (1 avocado chopped); 2 pieces Scallion (2 scallions finely sliced); ½ piece Mango (½ ripe mango chopped)

Spicy Tuna Crispy Rice Salad - Main (Korean)

25 minKorean

Servings4

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Dairy Free
Pescatarian

Ingredients

For 4 servings

Rice Vinegar¼ cup · ¼ cup rice vinegar
Low-Sodium Soy Sauce2 tbsp · 2 tbsp low-sodium soy sauce
Avocado Oil⅓ cup · ⅓ cup avocado oil + 1 tbsp avocado oil
Sesame Oil2 tsp · 1 tsp toasted sesame oil + 1 tsp sesame oil *you can also use an extra tsp of chili crisp here
Garlic2 pieces · 2 garlic cloves
Ginger1 tbsp · 1 tbsp fresh ginger peeled and minced
Sriracha½ tsp · ½ tsp Sriracha sauce *optional, but adds a very subtle kick · optional
Brown Sugar2 tbsp · 2 tbsp brown sugar
Orange Juice1 tbsp · 1 tbsp freshly squeezed orange juice
Jasmine Rice2 cup · 2 cups cooked Jasmine rice
Gochujang1 ½ tsp · 1½ tsp Gochujang *I used Bibigo brand
Thai Red Curry Paste1 ½ tsp · 1½ tsp red curry paste
Chili Crisp1 tsp · 1 tsp chili crisp *I use Momofuku mild garlic chili crunch for great flavor with less heat
Ahi Tuna12 oz · 12 oz Yellowfin tuna thawed from frozen *you can also use canned wild-caught tuna here or swap with your protein of choice
Sriracha Mayo2 tbsp · 2 tbsp Sriracha mayo
English Cucumber4 pieces · 4-6 mini seedless cucumbers sliced — up to 6
Soya Beans1 cup · 1 cup steamed shelled edamame
Avocado1 piece · 1 avocado chopped
Scallion2 pieces · 2 scallions finely sliced
Mango½ piece · ½ ripe mango chopped

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Steps

1Add all of the dressing ingredients to a blender or food processor and blend until smooth. Set aside while you make the crispy rice.
2In 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.
3Slice the tuna into small, bite-sized pieces and toss with the Sriracha mayo in a bowl until well coated.
4Assemble your salad into four individual bowls or one large serving bowl and drizzle the dressing over the top. Toss everything together and enjoy!
5Optional 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.