Bang Bang Tuna Crispy Rice Salad
This is a high-protein tuna bowl built around crispy baked rice, a creamy sriracha-spiked bang bang sauce, and a fresh, crunchy salad.
Serves
4
Prep time
15 minutes
Cooking time
30 minutes
Try the Bang Bang Chicken Crispy Rice Salad for a crispy chicken version of this bowl.
Helpful Tips
Storage
- Store each component separately in the fridge for up to 3 days.
- The bang bang sauce keeps well in a sealed jar.
- Dress the salad fresh each time.
- The crispy rice is best eaten the day it's made for max crunchy texture
- Not suitable for freezing.
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Substitutions
- Canned tuna → canned salmon
- Kewpie mayo → regular whole egg mayo is a fine swap, although Kewpie has a richer, more umami flavour worth seeking out
- Jasmine rice → sushi rice gives you a slightly stickier crispy rice with a chewier texture
Serving Suggestions
The bowl is a complete meal as written. But if you want to round it out or serve it differently, you can add:
- A wedge of lime for squeezing over
- Sliced fresh chilli or a drizzle of chilli oil on top for those who want more heat
- For meal prep, pack the crispy rice separately in a container and add it to the bowl just before eating so it stays crunchy
Helpful Tips
Storage
- Store each component separately in the fridge for up to 3 days.
- The bang bang sauce keeps well in a sealed jar.
- Dress the salad fresh each time.
- The crispy rice is best eaten the day it's made for max crunchy texture
- Not suitable for freezing.
Substitutions
- Canned tuna → canned salmon
- Kewpie mayo → regular whole egg mayo is a fine swap, although Kewpie has a richer, more umami flavour worth seeking out
- Jasmine rice → sushi rice gives you a slightly stickier crispy rice with a chewier texture
Serving Suggestions
The bowl is a complete meal as written. But if you want to round it out or serve it differently, you can add:
- A wedge of lime for squeezing over
- Sliced fresh chilli or a drizzle of chilli oil on top for those who want more heat
- For meal prep, pack the crispy rice separately in a container and add it to the bowl just before eating so it stays crunchy
Ingredients
- 4 cans of tuna in oil (185g each)
For the Crispy Rice:
- 3 cups, cooked, cold jasmine rice (tip: rice must be cold and at least a day old. Freshly cooked rice is too wet and will steam instead of crisping)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1½ tbsp sesame oil
- 1 tbsp olive oil
For the Bang Bang Sauce:
- ¾ cup plain Greek yoghurt
- 2 tbsp Kewpie mayonnaise
- 3 tbsp sweet chilli sauce
- 1–2 tbsp sriracha (to taste)
- 1 tbsp soy sauce
- 1 tsp lime juice
For the Salad:
- 2 cups baby spinach leaves, chopped
- 1 cucumber, diced
- 3 spring onions, sliced
- 1 cup shelled edamame, thawed
- 1 avocado, diced
- Large handful coriander, roughly chopped
Nutritional Information
(
per serving, based on
4
)
Nutrient
Amount
Calories
580
kcal
Protein
52
g
Carbohydrates
48
g
Fat
18
g
Fibre
7
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
For the Crispy Rice:
- Preheat oven to 220°C fan-forced.
- Toss rice with soy sauce, vinegar, sesame oil and olive oil until evenly coated.
- Spread onto a lined baking tray in a thin, even layer (this is key for crunch).
- Bake 25–30 minutes, stirring once halfway, until golden and crispy. Let cool slightly, it crisps more as it sits.
For the Bang Bang Sauce:
- Whisk the yoghurt, mayonnaise, sweet chilli sauce, sriracha, soy sauce and lime juice in a bowl until smooth (or use a stick blender).
- Taste and adjust heat (more sriracha = more kick). Set aside.
For the tuna:
- Drain the tuna well, pressing out excess oil with the back of a fork.
- Break into chunky flakes.
To serve:
- In a large bowl, combine spinach, cucumber, edamame, spring onion, coriander and avocado.
- Add the flaked tuna.
- Drizzle over the Bang Bang sauce and gently toss.
Ingredients
- 4 cans of tuna in oil (185g each)
For the Crispy Rice:
- 3 cups, cooked, cold jasmine rice (tip: rice must be cold and at least a day old. Freshly cooked rice is too wet and will steam instead of crisping)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1½ tbsp sesame oil
- 1 tbsp olive oil
For the Bang Bang Sauce:
- ¾ cup plain Greek yoghurt
- 2 tbsp Kewpie mayonnaise
- 3 tbsp sweet chilli sauce
- 1–2 tbsp sriracha (to taste)
- 1 tbsp soy sauce
- 1 tsp lime juice
For the Salad:
- 2 cups baby spinach leaves, chopped
- 1 cucumber, diced
- 3 spring onions, sliced
- 1 cup shelled edamame, thawed
- 1 avocado, diced
- Large handful coriander, roughly chopped
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
580
kcal
Protein
52
g
Carbohydrates
48
g
Fat
18
g
Fibre
7
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
For the Crispy Rice:
- Preheat oven to 220°C fan-forced.
- Toss rice with soy sauce, vinegar, sesame oil and olive oil until evenly coated.
- Spread onto a lined baking tray in a thin, even layer (this is key for crunch).
- Bake 25–30 minutes, stirring once halfway, until golden and crispy. Let cool slightly, it crisps more as it sits.
For the Bang Bang Sauce:
- Whisk the yoghurt, mayonnaise, sweet chilli sauce, sriracha, soy sauce and lime juice in a bowl until smooth (or use a stick blender).
- Taste and adjust heat (more sriracha = more kick). Set aside.
For the tuna:
- Drain the tuna well, pressing out excess oil with the back of a fork.
- Break into chunky flakes.
To serve:
- In a large bowl, combine spinach, cucumber, edamame, spring onion, coriander and avocado.
- Add the flaked tuna.
- Drizzle over the Bang Bang sauce and gently toss.
Watch How to Make It
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