This Tuna Avocado Crispy Rice Salad is a fun and tasty dish! It features crispy rice topped with fresh tuna and creamy avocado, creating a delightful crunch and a burst of flavor.
You can’t go wrong with that crunchy base and creamy toppings! I love making this salad when I want something light yet filling—perfect for a sunny day picnic!
Key Ingredients & Substitutions
Sushi Rice: This short-grain rice is sticky and perfect for making crispy rice. If you can’t find sushi rice, use arborio rice, which also has a similar texture. Just be sure to rinse it before cooking.
Fresh Tuna: While fresh tuna gives the best flavor, you might use canned tuna if it’s what you have on hand. Chunk light or albacore is a good option, but you may want to reduce the seasoning to avoid overpowering it.
Avocado: A ripe avocado is crucial for creaminess. If ripe avocados aren’t available, you can use chopped mango for a fruity twist, or even substitute with a dollop of creamy hummus.
Edamame: This adds protein and texture. If you can’t get edamame, substitute with peas or even cooked chickpeas for a similar effect.
Furikake: This Japanese seasoning adds flavor and crunch. If you can’t find it, simply sprinkle some sesame seeds and a little sea salt over the salad.
How Do I Ensure My Rice Gets Crispy?
Getting that perfect crispy texture requires the right technique. After cooking, make sure the rice cools a bit before pressing it into the pan. This step is vital for preventing it from getting mushy.
- Use a non-stick skillet for easy flipping. Heat the oil nicely before adding the rice, then press it down evenly.
- Fry on medium-high heat to get a golden crust. Take your time flipping it; let it cook for about 3-5 minutes without stirring.
- Carefully cut the fried rice into bite-sized pieces after removing it from the pan. This will help with serving and eating!
Enjoy making this Tuna Avocado Crispy Rice Salad! It’s a great dish to share or keep for yourself to savor later.
Tuna Avocado Crispy Rice Salad
Ingredients You’ll Need:
- 1 cup sushi rice or short-grain rice
- 2 tablespoons vegetable oil (for frying rice)
- 6 oz fresh tuna steak, seared and sliced thinly
- 1 ripe avocado, diced
- 1/2 cup cucumber, thinly sliced
- 1/2 cup edamame (shelled, cooked)
- 2 green onions, sliced
- 1 small red chili, thinly sliced (adjust for spice preference)
- 1 tablespoon soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sriracha or hot sauce (optional)
- 1 tablespoon furikake (Japanese rice seasoning), for garnish
- Salt and pepper, to taste
- 1 teaspoon toasted sesame seeds (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes in total! You’ll need around 10 minutes to prepare and another 20 minutes to cook and mix the salad. It’s a quick and delicious dish that’s perfect for lunch or dinner!
Step-by-Step Instructions:
1. Cook the Rice:
Start by cooking the sushi rice according to the package instructions. Once it’s ready, let it cool to room temperature. This step is important to ensure that your rice can crisp up nicely later!
2. Create the Crispy Rice:
In a non-stick skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Press the cooled rice into the skillet evenly, making a layer. Fry until the bottom is golden and crispy, which should take about 3-5 minutes. Then carefully flip it over and crisp the other side for another 2-3 minutes. Once done, remove the crispy rice from the pan and chop it into bite-sized pieces.
3. Mix the Salad Ingredients:
In a large mixing bowl, combine the chopped crispy rice, sliced cucumber, edamame, diced avocado, and green onions. Stir gently to keep the avocado from getting mushy.
4. Add the Tuna:
Now, fold in the thinly sliced tuna very gently to keep everything together without breaking it apart.
5. Whisk the Dressing:
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and sriracha (if you’re using it). Drizzle this mixture over your salad and toss lightly to combine all the flavors.
6. Season and Garnish:
Season your salad with salt and pepper to taste. Then, garnish it with sliced red chili, a sprinkle of furikake, and some toasted sesame seeds for a beautiful finish.
7. Serve and Enjoy:
Serve your Tuna Avocado Crispy Rice Salad immediately to enjoy that wonderful crunch with fresh flavors. It’s a delightful dish that’s fun to eat with chopsticks or a fork. Feel free to add extra hot sauce for a spicy kick!
Enjoy your vibrant and flavorful Tuna Avocado Crispy Rice Salad! Happy cooking!
Can I Use Leftover Rice Instead of Freshly Cooked?
Yes, you can use leftover rice! Just ensure it’s cold and a bit dried out. Spread it out on a baking sheet to air-dry for about 20 minutes before frying, which helps it crisp up better when cooked.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. The crispy rice will lose its crunch, but the flavors will still be delicious. To revive it, you might quickly pan-fry it again for a couple of minutes!
Is There a Vegetarian Option for This Salad?
Absolutely! You can substitute the tuna with marinated tofu or chickpeas for a protein-packed vegetarian alternative. Make sure to season well and consider grilling or sautéing the tofu for extra flavor!
What Other Vegetables Can I Add?
Feel free to get creative! You can add veggies like shredded carrots, bell peppers, or radishes for additional crunch and color. Just ensure they are cut thinly for easy mixing and eating.