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Abigail is a Brooklyn-based creative director, home cook, and the mastermind behind Bon Abbetit, a hub for approachable, seasonal recipes with a creative twist. With a passion for reimagining classic dishes, Abigail brings her expertise to the kitchen, crafting recipes that inspire home cooks to explore new ingredients and flavors. Her creations highlight her ability to elevate ingredients like smoked salmon and smoked tuna into stunning, flavorful dishes. Whether you're looking for comfort meals or fresh ideas, Abigail’s recipes make cooking with smoked fish exciting and accessible for any occasion.
Recipes
Spicy Smoked Tuna Crispy Rice Bowl
This recipe by @bon_abbetit is made with Acme Smoked Ahi Spicy Tuna, this crispy rice bowl is a smoky, spicy twist on a takeout favorite. Leftover rice is pan-fried until golden and crisp, then layered with creamy avocado and a sweet chili cucumber–edamame slaw for crunch and freshness. Savory, bright, and full of flavor, it’s an easy, satisfying way to make the most of smoked tuna at home.
Directions
Make crispy rice: Heat a few tablespoons of oil in a skillet, with the skillet filled about 1/2 inch up the side. Form the leftover rice into a flat even layer (about ½ - ¾ inch thick) and break into squares. Once oil is hot, add rice and let fry for about 2-3 minutes. Flip and break the rice up a bit with a spatula. You really want the rice to brown on the outside, but the rice size doesn't need to be perfect, it's all going into a bowl anyway. Once browned on the outside, transfer to a paper towel lined plate.
Make cucumber salad: Using a veggie slicer, slice cucumber into ribbons. Slice the radish, the scallion, and mince the jalapeño. Make the cucumber-edamame salad by mixing all ingredients in a bowl. Season to taste.
Assemble bowls: Add crispy rice to a bowl, breaking up any larger pieces. Top with cucumber salad, sliced avocado, and slices of Acme Smoked Ahi Spicy Tuna. Top with more furikake. Enjoy! Note:Sushi rice is ideal for this recipe, but you could use any rice like jasmine or white rice.
Prep Time
15min
Cook Time
15min
Serves
2people
Ingredients
For the Bowl:
- Leftover rice (day old)
- Oil for frying
- 6 ounces Acme Smoked Ahi Spicy Tuna (2 packages)
- 1 avocado
Cucumber salad:
- 2 Persian cucumbers
- 2 radishes, sliced
- 2 scallions, sliced
- ½ jalapeño, minced
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon sweet chili sauce
- Furikake (for seasoning an garnish)
Featured Products
3 oz. Smoked Ahi Spicy Tuna
This recipe by @bon_abbetit is made with Acme Smoked Ahi Spicy Tuna, this crispy rice bowl is a smoky, spicy twist on a takeout favorite. Leftover rice is pan-fried until golden and crisp, then layered with creamy avocado and a sweet chili cucumber–edamame slaw for crunch and freshness. Savory, bright, and full of flavor, it’s an easy, satisfying way to make the most of smoked tuna at home.
Ingredients
For the Bowl:
- Leftover rice (day old)
- Oil for frying
- 6 ounces Acme Smoked Ahi Spicy Tuna (2 packages)
- 1 avocado
Cucumber salad:
- 2 Persian cucumbers
- 2 radishes, sliced
- 2 scallions, sliced
- ½ jalapeño, minced
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon sweet chili sauce
- Furikake (for seasoning an garnish)
Featured Products
