Makes 4-ish servings

Notes:

Inspired by everyone’s favorite sushi - spicy tuna rolls - this very, very easy meal elevates a familiar staple like tuna salad. The crispy rice provides a nice texture and crunch, and - though we’ve been known to hate on them - mixed greens pack in the veggies while also bulking up this dish. Meanwhile, the avocado adds a bit of fattiness and creaminess to round out the meal.

Per usual, scale up or down the quantities depending on your family’s needs.

Product Recs:

If you can find it, you won’t regret using Kewpie mayo.

Swaps:

You could of course make this with raw sushi grade tuna.
Cooked and flaked salmon would also work well, as would some flaked kani.
You could use another green - like baby butterhead or microgreens - or some store-bought seaweed salad instead of the mixed greens.
If you or your kids aren’t much into spice, reach for the sweet chili sauce instead of the sriracha.
Any light vinegar will work instead of the rice vinegar

Add-ons:

The topping choices are really endless for this dish, but a few of our faves include:

Toasted black or white sesame seeds, or furikake
A chopped baby or hothouse cucumber
A lil kimchee
Slivered nori, scallions, chives, or radish - particularly daikon or watermelon
A drizzle of toasted sesame oil

Equipment:

Baking sheet
Parchment paper
Mixing bowl
Spatula
Cutting board
Knife

Ingredients:

For the rice:

3 x 8.8 ounce packages steamed white rice (about 4 ½ cups)
2 tablespoons grapeseed oil or melted butter
2 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
½ teaspoon salt

For the tuna salad:

3 x 5 ounce cans of tuna, preferably water packed
¼ cup mayonnaise
1 - 2 tablespoons sriracha, depending on your spice tolerance
1 teaspoon rice vinegar
½ teaspoon soy sauce or tamari

For the garnishes:

1 or 2 avocados, depending on your family’s preferences
Handful of spring greens

Steps:

Preheat the oven to 500°F and line a sheet pan with parchment paper .

Prepare your rice: Pour your grains into a medium mixing bowl and break up any large clumps of rice. Then, toss the rice with your grapeseed oil or butter, soy sauce, and rice vinegar until the rice is completely coated. Spread the rice on your prepped sheet pan and bake until the rice begins to toast on the outer edges - about 15 minutes.

While the rice is baking, make your tuna salad: In the same bowl you used for your rice, combine the tuna, mayo, sriracha, vinegar, and soy sauce, then stir to combine. Set aside.

Slice your avocado in half lengthwise, then twist open and remove the pit. Using a spoon, scoop the avocado meat out of its skin, keeping the halves intact if possible. Place each half flat side down, then cut into slices.

To serve, dish your crispy rice into four bowls. Top with greens, then scoop the tuna on top. Garnish with your avocado and any toppings.

Spicy Tuna & Crispy Rice Bowls