This Tuna Avocado Crispy Rice Salad is a fun and tasty mix! It combines fresh tuna, creamy avocado, and crispy rice for a delightful crunch in every bite.
This dish is perfect for a light lunch or a snack when you want something tasty but not too heavy. I love making it when I need a quick meal—it’s so easy and fresh!
Key Ingredients & Substitutions
Sushi Rice: Short-grain sushi rice is perfect since it’s sticky and holds together well. If you can’t find it, use jasmine or another type of sticky rice. Just keep in mind the texture will differ slightly.
Tuna: Sushi-grade raw tuna is a must for safety and taste. If you’re uncomfortable with raw fish, you could use cooked shrimp or canned tuna as alternatives.
Avocado: Fresh avocado adds creaminess to the salad. If avocados aren’t available, try substituting with diced mango for a fruity twist. You might also consider using tahini for a creamy element.
Crispy Rice: You can make crispy rice easily by frying cooked rice, but store-bought versions are convenient! If you can’t find any, toasted nuts like peanuts or panko breadcrumbs can add crunch too.
How Do I Make the Crispy Rice Perfectly?
Making crispy rice can elevate your dish, adding a delightful crunch! Follow these steps for great results:
- Start with day-old cooked sushi rice if you can; it fries better than fresh rice because it’s drier.
- Heat a non-stick pan over medium heat and add a little oil.
- Spread the rice in an even layer and cook it without stirring for about 3-4 minutes until golden brown, then flip and repeat.
- Remove it from the pan once both sides are crispy and let it dry on a paper towel.
Keep the heat moderate to ensure even cooking; too high and it can burn quickly. Enjoy that crunchy texture in your salad!
How to Make Tuna Avocado Crispy Rice Salad
Ingredients You’ll Need:
For the Salad:
- 1 cup short-grain sushi rice or sticky rice, cooked and cooled
- 1/2 avocado, diced
- 4 oz. sushi-grade raw tuna, cubed
- 1/4 cup cucumber, thinly sliced
- 1/4 cup purple cabbage, finely shredded
- 2 tbsp crispy rice (can be made by frying cooked rice until crunchy or store-bought crispy rice)
- 2 green onions, thinly sliced
For the Dressing:
- 1 tbsp soy sauce or tamari
- 1 tsp sesame oil
- 1 tsp rice vinegar
For Garnish:
- 1 tsp toasted sesame seeds
- 1/2 tsp furikake seasoning (optional)
- 1 tsp sriracha or spicy mayo (optional for drizzle)
- Salt and pepper to taste
Time Needed:
This delicious salad will take about 20 minutes to prepare. You’ll spend a bit of time cooking the rice and chopping fresh ingredients, and just a few more minutes whisking up the dressing. It’s quick, easy, and perfect for a healthy meal!
Step-by-Step Instructions:
1. Prepare the Crispy Rice:
First, let’s make the crispy rice! In a non-stick pan over medium heat, add a small amount of oil. Fry a small portion of cooked sushi rice until it’s golden and crispy on all sides—about 5-7 minutes. Once it’s nice and crunchy, set it aside to cool.
2. Make the Dressing:
In a small mixing bowl, whisk together the soy sauce, sesame oil, and rice vinegar until smooth. This dressing adds a flavorful kick to your salad! Adjust the seasoning with a pinch of salt and pepper if desired.
3. Assemble the Salad:
In a big serving bowl, start by arranging the cooled rice at the bottom as your base. Next, neatly place the diced avocado, cubed tuna, sliced cucumber, and shredded cabbage in separate sections on top of the rice. This makes it look vibrant and inviting!
4. Add Crispy Rice and Drizzle Dressing:
Now sprinkle the crispy rice in the center of your salad for an extra crunch. Drizzle the prepared soy-sesame dressing evenly over everything to bring all the flavors together.
5. Garnish:
Finish off by garnishing with sliced green onions, toasted sesame seeds, and furikake seasoning if you’re using it. If you like a bit of heat, drizzle some sriracha or spicy mayo on top.
6. Mix and Serve:
Gently toss the salad to combine the ingredients just before eating. Or, you can serve it as is, showcasing the beautiful layers. Enjoy your fresh, delicious Tuna Avocado Crispy Rice Salad!
This salad not only looks gorgeous but also tastes amazing with the freshness of the ingredients and the crunch from the crispy rice. A healthful choice for any meal!
Can I Use Canned Tuna Instead of Raw Tuna?
Absolutely! If you prefer or need to use canned tuna, just make sure to drain it well before adding it to the salad. It will still be delicious and adds a good source of protein!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep in mind that the crispy rice may lose its crunch, so it’s best to enjoy the salad fresh!
Can I Make This Salad Vegan?
Yes! To make it vegan, simply substitute the tuna with additional vegetables like bell peppers or even tofu. Use chickpeas for protein, and ensure that your dressing is made with vegan-friendly ingredients.
How to Keep the Avocado Fresh?
To keep the avocado fresh for longer, you can drizzle a little lemon or lime juice over it after dicing to prevent browning. Use it right away for the best flavor and texture!