Description
Tuna Avocado Crispy Rice Salad is a delightful Asian-inspired appetizer featuring pan-fried sushi rice cubes topped with a fresh and flavorful mix of diced sushi-grade tuna, creamy avocado, and vibrant seasonings. This dish balances crispy textures with tender, savory, and slightly spicy tuna avocado topping, making it perfect as a light meal or elegant appetizer.
Ingredients
Scale
Rice and Seasoning
- 1 cup sushi rice (cooked and cooled)
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon salt
Crisping Oil
- 1 tablespoon sesame oil (for crisping)
Tuna Avocado Mixture
- 1/2 cup sushi-grade tuna (diced)
- 1/2 avocado (diced)
- 1 tablespoon soy sauce or tamari
- 1 teaspoon sesame oil
- 1 teaspoon sriracha or chili oil (optional)
- 1 teaspoon lime juice
- 1 tablespoon chopped green onions
Garnishes
- 1 teaspoon toasted sesame seeds
- Microgreens or thinly sliced cucumber for garnish (optional)
Instructions
- Prepare Sushi Rice: In a small bowl, mix the cooked and cooled sushi rice with rice vinegar, sugar, and salt until well combined. Press the rice into a flat layer on a parchment-lined plate or tray and chill for at least 30 minutes to firm up.
- Cut and Crisp the Rice: Once chilled, cut the rice into bite-sized squares or rectangles. Heat 1 tablespoon of sesame oil in a nonstick skillet over medium-high heat. Pan-fry the rice pieces for 2–3 minutes per side until golden and crispy. Remove and let cool slightly.
- Mix Tuna Avocado Topping: In a separate bowl, gently combine the diced tuna, diced avocado, soy sauce, sesame oil, sriracha (if using), lime juice, and chopped green onions until evenly mixed but still chunky.
- Assemble the Salad: Arrange the crispy rice pieces on a serving plate. Spoon a generous amount of the tuna avocado mixture on top of each rice piece. Sprinkle with toasted sesame seeds and garnish with microgreens or thinly sliced cucumber if desired. Serve immediately for best texture and freshness.
Notes
- For a deconstructed salad style, serve the crispy rice on the side and toss the tuna avocado mixture with extra greens for a lighter presentation.
- Use canned tuna in oil as a pantry-friendly substitute if sushi-grade tuna is unavailable, but quality will differ.
- Be careful when pan-frying the rice to avoid burning; medium-high heat and close attention are key to achieving an even golden crust.
- For a spicier kick, increase sriracha or chili oil to taste.
