Spicy Tuna Crispy Rice was something I would ALWAYS order at restaurants, before I was diagnosed with Crohn’s disease and had to remove grains and soy from my diet. Soy is definitely one of my biggest triggers, and grains haven’t always sat right with me, but I desperately missed this dish and knew it was time to put my own tummy friendly spin on it. And that’s how this Soy Free and Grain Free Spicy Tuna Crispy Rice came to be!
I am so happy with how this turned out because my goal is always to show that, even with certain food intolerances, you can still have your favorite foods! All it takes is a little bit of creativity and reinvention with ingredients you have on hand that work for you, which is exactly what I did here. I took ingredients I could have, like Palmini rice, which is made solely out of hearts of palm, and coconut aminos instead of soy sauce and got to work creating this version of Grain Free Spicy Tuna Crispy Rice.
I love using coconut aminos as a substitute to soy sauce, and, life hack, even bring some of my own in a little Tupperware whenever I go out to sushi restaurants. The usage of avocado-oil based Mayo and a cashew-butter based buffalo sauce, which you can find through Primal Kitchen, make this Grain Free Spicy Tuna Crispy rice dairy free as well. And if your stomach is sensitive to spice, use only as much as you can tolerate!
Ingredients
- For the spicy tuna
1 can 1 tuna
2-3 tbsp 2-3 avocado oil mayo
2-3 tbsp 2-3 dairy free buffalo sauce, depending on spice preference
1/2 tsp 1/2 sesame oil
salt, pepper to preferenc e
- For the crispy “rice”
1 pack 1 palmini rice
1/2 tsp 1/2 sesame oil
1/2 tsp 1/2 apple cider vinegar
2 tsp 2 coconut aminos
1 1 egg
5 tbsp 5 almond flour
- For garnish
scallions
sesame seeds
Directions
- In one bowl, mix together spicy tuna ingredients and let sit in the fridge until ready to assemble.
- Drain and rinse palmini rice, and saute in a pan on medium heat for a few minutes. Let cool, pat dry, and squeeze with a paper towel to get out as much liquid as possible.
- In a bowl, combine palmini rice with sesame oil, coconut aminos, egg, and almond flour.
- Spoon the mixture onto a parchment lined and press down to form into a square shape, making sure it’s about 1 inch thick.
- Freeze until hard, and then cut into rectangles.
- Spray your air fryer with avocado oil and place your crispy rice rectangles inside. Air fry at 400 for a few minutes until golden brown, flipping halfway through.
- Top crispy rice with spicy tuna mixture, chopped scallions, sesame seeds, and serve with coconut aminos!
