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Crispy Rice Salad with Spicy Tuna

This crispy rice salad with spicy tuna is a Nobu-inspired dish featuring golden crispy rice, creamy spicy tuna, fresh vegetables, and a sesame-soy drizzle. Packed with texture, flavor, and protein, it’s a fresh and satisfying meal perfect for lunch or dinner.
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Prep Time:30 minutes
Cook Time:30 minutes
Cooling Time:1 hour
Total Time:2 hours
Servings: 2

Ingredients

For The Crispy Rice

  • 2 cups cooked and cooled sushi rice short grain works best
  • 1 - 2 tbsp avocado oil
  • Pinch sea salt

For The Spicy Tuna

  • 8 oz sushi-grade ahi tuna or tuna in spicy olive oil finely diced
  • 2 -3 tbsp mayonnaise Kewpie if possible
  • 1 - 2 tsp sriracha adjust to taste
  • 1 tsp soy sauce
  • ½ tsp sesame oil
  • 1 tsp lime juice

For The Salad Base

  • 1 cup thinly sliced cucumber
  • ½ cup shredded carrots
  • 2 green onions sliced
  • 1 small avocado diced
  • 1 tbsp sesame seeds
  • Cilantro

Dressing

  • 1 tbsp soy sauce
  • 1 tsp rice vinegar
  • ½ tsp honey
  • ½ tsp sesame oil
  • thinly sliced jalapeño optional

Instructions

  • Spread cooked rice onto a parchment-lined tray and press into a thin layer.
  • Refrigerate at least 1 hour (this helps it crisp better).
  • Heat avocado oil in a large skillet over medium-high.
  • Break rice into rough chunks and press into pan.
  • Cook undisturbed for 3–4 minutes until deeply golden.
  • Flip and crisp the other side.
  • Remove and let cool slightly — it will crisp more as it sits.
  • In a bowl, gently mix: diced tuna, mayo, soy sauce, sesame oil, lime juice and keep chilled until ready to assemble.
  • In a large bowl combine: crispy rice, cucumber, carrots, green onions, avocado and top with spicy tuna.
  • Drizzle lightly with soy-sesame dressing.
  • Sprinkle sesame seeds and jalapeño.

Notes

*No sushi-grade tuna? No problem. You can use Fishwife tuna in spicy olive oil and it is so delicious here. It adds amazing flavor and makes this recipe even easier!