Tuna Poke Crispy Rice Salad

tuna poke crispy rice salad

This crispy rice tuna salad is the perfect summer dinner. Made with sustainably sourced and Ocean Wise-certified tuna poke. Learn more about Ocean Wise-certified seafood

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tuna poke crispy rice salad

Tuna Poke Crispy Rice Salad




1 lb ahi tuna poke cubes

2 tbsp soy sauce

1 tbsp ponzu

1 tsp rice vinegar

1 tsp sesame oil

3 scallions, thinly sliced

2 tsp sesame seeds

Crispy Rice: 

Leftover rice

Avocado oil

Salad Mix-Ins: 

Cucumber, diced

Mango, cubed

Sesame seeds

Other options: avocado, edamame, etc.


First, marinate the tuna. Combine all liquid ingredients in a bowl. Add the tuna, scallions, and sesame seeds. Stir, cover, and let sit in the fridge to marinate.

Next, prepare the crispy rice. Preheat oven to 450 degrees. Line a baking tray with parchment paper and add the rice. Generally, drizzle with avocado oil and mix to fully coat. Cook in the oven for 10 minutes. Stir and cook for an additional 10-15 minutes, until lightly browned and crispy. Every oven is different so keep an eye on it! Remove from the oven and let cool completely.

To assemble, place the marinated tuna in a bowl and top with crispy rice and salad mix-ins. We used cucumber and mango.

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