Spicy Tuna Salad Crispy Rice

Spicy Tuna Salad Crispy Rice

Recipe by @annietrimber

Elevate your next canned tuna meal with these Spicy Tuna Salad Crispy Rice Bites. Crispy rice is topped with sriracha, tuna salad, jalapeño and creamy avocado.

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Tuna Recipe





  • 1 cup dry Sushi rice

  • 1 1/2 cups Water

  • 2 Tbsp Rice vinegar

  • 3 tsp Honey

  • 3/4 tsp Sea salt

  • 1/3 cup Corn starch

  • Avocado oil for frying crispy rice


  • 2 (5oz) cans Wild Planet Albacore Wild Tuna, undrained

  • – OR –

  • 2 (5oz) cans Wild Planet Skipjack Wild Tuna, undrained

  • 1 1/2 - 2 Tbsp Sriracha

  • 1/3 cup Avocado oil mayonnaise

  • 1/2 tsp Sea salt

  • 1/2 tsp Black pepper

  • 1/4 tsp Garlic powder

  • 1/4 tsp Onion powder


  • Avocado, sliced

  • Jalapeno, sliced

  • Sriracha for drizzling

  • Sesame seeds



  1. Rinse sushi rice until water runs clear. Transfer to pot and add water. Let soak for 30 min. Bring mixture to a boil. Put lid on and simmer on low for 20 min, or until done. Remove from heat and let steam for 10 min. Transfer rice to a large glass bowl.

  2. In a small saucepan, add rice vinegar, honey, and sea salt. Heat and stir until honey and salt have dissolved. Pour mixture onto rice and toss gently.

  3. Press rice mixture into an 8 x 8 pan lined with parchment paper and chill for a few hours/overnight.

  4. Heat 1/2 inch of avocado oil in a pan until hot. Cut chilled rice into 16 squares. Dust hands with corn starch and grab a square of rice. Gently form into a log, making sure rice stays compact. Place rice patty in oil and cook for 1-2 minutes on each side, or until golden brown. Line plate with paper towels to absorb grease.

  5. In a bowl, add Albacore or Skipjack Wild Tuna. Mash with a fork. Add sriracha, mayo, and spices, and mix until combined.

  6. Assemble by placing avocado slices on top of crispy rice. Form tuna salad into a log and place on top. Garnish with jalapeño, more sriracha, and sesame seeds.

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