About this recipe

The viral crispy rice salad that took social media by storm — featuring golden, pan-fried rice cakes tossed with fresh cucumber, avocado, edamame, and a punchy spicy tuna-style topping, all drizzled with a sesame-soy dressing. Crunchy, creamy, savory, and utterly addictive.

Instructions

1. 1

   Press cold day-old short-grain white rice into a thin, even layer (about ½ inch thick) in a mixing bowl or on a sheet of plastic wrap. If needed, refrigerate uncovered for 30 minutes to dry it out further. Cut or break into rough 1½-inch pieces.

2. 2

   Heat 2 tablespoons of neutral oil in a skillet over ^[medium-high heat] until shimmering. Add the rice pieces in a single layer — do not crowd the pan. Press gently with a spatula and cook undisturbed for 4–5 minutes until the bottoms are deeply golden and crispy. Flip and cook another 2–3 minutes. Drizzle with 1 tablespoon soy sauce, toss briefly, then transfer to a plate to cool slightly.

3. 3

   In a mixing bowl, combine the diced sushi-grade tuna, Sriracha, mayonnaise, and 1 teaspoon sesame oil. Stir gently to coat. Taste and adjust heat with more Sriracha if desired. Keep refrigerated until ready to serve.

4. 4

   Whisk together the soy sauce, rice vinegar, sesame oil, and honey in a mixing bowl until the honey is fully dissolved. Set aside.

5. 5

   Arrange the crispy rice pieces on a large serving platter or in a wide mixing bowl. Scatter the diced avocado, sliced persian cucumber, shelled edamame, and pickled jalapeños (if using) over and around the rice. Spoon the spicy tuna mixture on top of the crispy rice pieces.

6. 6

   Drizzle the sesame-soy dressing evenly over the entire salad. Garnish with sliced green onions and toasted sesame seeds. Serve immediately so the rice stays crispy.