Description
This Tuna Avocado Crispy Rice Salad is a fresh, vibrant dish combining crispy rice chunks with creamy avocado, savory tuna, and crunchy vegetables. Inspired by sushi flavors but served in a fun, deconstructed salad form, it offers a satisfying texture in every bite. Perfect for a light lunch or dinner, this salad balances crispy, creamy, and tangy elements with Asian-inspired seasonings.
Ingredients
Scale
Rice and Seasoning
- 2 cups cooked sushi rice (cooled)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil (for crisping)
Salad Mix
- 1 avocado (diced)
- 1 (5 oz) can tuna (drained, preferably in water)
- 2 tablespoons mayonnaise
- 1 teaspoon sriracha (optional)
- 1/4 cup diced cucumber
- 1/4 cup shredded carrots
- 2 tablespoons chopped green onions
- 1 teaspoon soy sauce
- 1 teaspoon sesame seeds
- Optional: chopped nori or microgreens for garnish
Instructions
- Prepare and Season Rice: In a bowl, mix the cooled cooked sushi rice with rice vinegar, sesame oil, and salt until evenly combined. Press the seasoned rice into a thin, even layer on a parchment-lined baking sheet and chill in the fridge for 30 minutes to firm up.
- Cut and Crisp Rice: Once the rice is firm, cut it into small squares or chunks. Heat vegetable oil in a skillet over medium-high heat and fry the rice pieces until they are golden and crispy on all sides. Remove from the skillet and set aside to cool slightly.
- Prepare Tuna Mixture: In another bowl, combine the drained tuna with mayonnaise, sriracha (if using), and soy sauce. Mix gently to blend the flavors without breaking up the tuna too much.
- Combine Salad Ingredients: Add diced avocado, cucumber, shredded carrots, and chopped green onions to the tuna mixture. Toss gently to combine all fresh ingredients without mashing the avocado.
- Assemble the Salad: Layer the crispy rice pieces at the base of a shallow bowl or plate. Top with the tuna-avocado mixture, then sprinkle with sesame seeds. Garnish with chopped nori or microgreens if desired.
- Serve Immediately: Enjoy this salad fresh to maintain the crisp texture of the rice chunks and the vibrant freshness of the ingredients.
Notes
- Use leftover rice refrigerated overnight for easier crisping and better texture.
- For variations, swap tuna with salmon or tofu depending on preference.
- Adjust sriracha quantity to control the spiciness to your taste.
- Best served immediately as the crispy rice may lose its texture over time.
