This refreshing Tuna Avocado Crispy Rice Salad combines creamy avocado with tasty tuna and crunchy rice for a delightful bite. It’s a fun twist on salad that’s easy to whip up!
I love how the crispy rice adds that extra crunch! It’s perfect for lunch or a light dinner, and it comes together so quickly—I often make it when I’m short on time but want something healthy.
Key Ingredients & Substitutions
Sushi Rice: Short-grain rice is perfect because it gets sticky and holds together well. If you don’t have sushi rice, you can use jasmine or even brown rice for a nuttier flavor.
Tuna: Canned tuna is super convenient. If you’re looking for a lower-sodium option, opt for tuna packed in water. You can also use canned salmon or cooked shrimp if you prefer.
Avocado: Choose a ripe avocado that gives slightly when pressed. If avocados aren’t available, try using diced mango for a sweet twist instead!
Edamame: Shelled edamame adds protein. You could substitute with green peas or chickpeas if you can’t find edamame.
Soy Sauce: Tamari is a great gluten-free substitute. If you want to reduce sodium, look for low-sodium soy sauce options.
How Do I Make Crispy Rice Without Burning It?
Crispy rice is a fantastic addition to this salad, but it can be tricky to get just right. Here’s how to achieve that perfect crunch:
- Use a non-stick skillet to prevent the rice from sticking.
- Heat the skillet to medium-high heat. Make sure it’s hot before adding the oil.
- Spread the rice in an even layer and press down lightly. The key is not to stir right away—let it crisp up for 4-5 minutes.
- After the bottom is golden brown, carefully flip sections for even crisping. It’s fine if it breaks a little; that adds to the texture!
- Once crispy, let it cool slightly before adding it to the salad. This keeps it from wilting the other ingredients.
Enjoy your cooking adventure! It’s all about balancing the textures and flavors for a delightful meal.
Easy Tuna Avocado Crispy Rice Salad
Ingredients You’ll Need:
- 2 cups cooked sushi rice or short-grain rice, cooled
- 1 can (5 oz) tuna packed in water, drained and flaked
- 1 ripe avocado, sliced
- 1/2 cup cucumber, thinly sliced
- 1/2 cup shelled edamame (fresh or thawed if frozen)
- 2 green onions, chopped
- 1 tbsp toasted sesame oil
- 1 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tsp honey or agave syrup
- 1 tsp black sesame seeds (for garnish)
- 1 tbsp vegetable oil (for crisping rice)
- Optional: sriracha or chili sauce for drizzling
How Much Time Will You Need?
This easy salad will take about 20-25 minutes to prepare and assemble. The bulk of your time will be spent crisping the rice and mixing up the ingredients. It’s a quick dish that’s perfect for a healthy lunch or a light dinner!
Step-by-Step Instructions:
1. Preparing the Crispy Rice:
First, heat the vegetable oil in a non-stick skillet on medium-high heat. Once hot, add the cooled rice in an even layer. Press the rice down gently with a spatula. Cook without stirring for about 4-5 minutes until the bottom turns golden brown and crispy. Flip sections of the rice to crisp the other side (you can do this in batches if needed). Once crispy, remove the rice from the skillet and set it aside to cool slightly.
2. Making the Dressing:
In a small bowl, whisk together the toasted sesame oil, soy sauce, rice vinegar, and honey. Mix until everything is well combined. This dressing will add a lovely flavor to your salad!
3. Mixing the Salad:
In a large mixing bowl, combine the flaked tuna, shelled edamame, chopped green onions, and cucumber slices. These fresh ingredients come together nicely for a colorful salad!
4. Incorporating the Rice:
Now, add the crispy rice pieces to the tuna mixture. Drizzle the dressing over everything and gently toss to coat all the ingredients evenly. Be careful to keep the rice crispy while mixing.
5. Adding Avocado:
Gently fold in the sliced avocado. Take your time to avoid mashing the avocado—this will keep the salad looking fresh and vibrant!
6. Serving:
Transfer the salad to serving bowls and sprinkle with black sesame seeds for a lovely finish. If you’d like a little heat, drizzle some sriracha or chili sauce on top.
7. Enjoy!
Serve immediately to savor the delightful contrast of crispy rice and creamy avocado. This salad is not only delicious but also wonderfully satisfying!
Enjoy the burst of flavors and textures in this easy-to-make salad!
FAQ for Easy Tuna Avocado Crispy Rice Salad
Can I Use Leftover Rice for This Salad?
Absolutely! Day-old sushi rice works perfectly in this recipe. Just make sure it’s cooled completely before adding to the skillet for crisping.
What Can I Substitute for Tuna?
If you’re not a fan of tuna, you can try using canned salmon, cooked shredded chicken, or even chickpeas for a vegetarian option. Each will add a different flavor profile to your salad!
How Do I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. Keep in mind that the crispy rice may lose its crunch after refrigeration, so consider storing the rice separately if possible and re-crisping it before serving.
Can I Add Other Vegetables?
Definitely! Feel free to add any of your favorite vegetables, like bell peppers, carrots, or spinach. Just chop them up and mix them in for extra crunch and nutrients!
