This Tuna Avocado Crispy Rice Salad is a fun, crunchy dish that’s full of flavor! With fresh tuna, creamy avocado, and crispy rice pieces, it’s a delightful mix!
You can whip this up in no time, and it’s perfect for lunch or dinner. I love how the crispy rice adds a nice touch—it’s like a party in your mouth! 🎉
Key Ingredients & Substitutions
Sushi Rice: Short-grain rice is perfect for this salad as it becomes sticky when cooked. If you can’t find sushi rice, you might use Arborio rice, but avoid long-grain rice as it doesn’t give the same texture.
Tuna: Fresh sashimi-grade tuna gives the best flavor, but you can substitute it with salmon or cooked shrimp if you’re not keen on raw fish. Just make sure your substitute fits your taste and dietary preferences.
Avocado: A ripe avocado adds creaminess. If you don’t have one, you can use a dollop of plain Greek yogurt for a different creamy twist. Just remember to adjust the salt to taste.
Panko or Fried Onions: This adds crunch. If you can’t find panko, regular breadcrumbs work for crunch, or even crushed rice crackers for an extra texture element.
How Do I Make Crispy Rice Without Burning It?
Creating crispy rice can be tricky! Here’s how to get it just right:
- Start with a non-stick skillet to prevent sticking and burning. Heat it to medium-high, but make sure it’s not too hot or you’ll burn the rice.
- Spread the rice in a thin layer, pressing it gently. Let it cook undisturbed for 4-6 minutes. This helps form a nice crust.
- Flip sections of the rice carefully using a spatula after browning to crisp the other sides. Keep an eye on it; you want golden, crunchy pieces, not burnt!
Let the rice cool slightly before adding the toppings; this preserves the crunch in your salad.
How to Make Tuna Avocado Crispy Rice Salad
Ingredients You’ll Need:
- 2 cups cooked sushi rice (preferably short grain), cooled
- 1 tbsp vegetable oil (for frying rice)
- 1/2 lb fresh sashimi-grade tuna, cut into small cubes
- 1 ripe avocado, diced
- 1/2 cup cucumber, sliced into half-moons
- 2 green onions, thinly sliced
- 1 tbsp toasted panko or crispy fried onions for crunch
- 2 tsp soy sauce or tamari
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp sriracha or preferred chili sauce
- Salt to taste
- Optional: a pinch of furikake or toasted sesame seeds for garnish
How Much Time Will You Need?
This delicious salad will take you about 20 minutes to prepare, with an additional 5 minutes for the rice to cool slightly after frying. It’s quick and easy to make, making it perfect for a refreshing lunch or dinner option!
Step-by-Step Instructions:
1. Preparing the Crispy Rice:
Start by heating the vegetable oil in a non-stick skillet over medium-high heat. Once the oil is hot, add the cooked sushi rice and gently press it down with a spatula. Let it cook undisturbed for about 4-6 minutes, allowing the bottom to become brown and crispy. Carefully flip portions of the rice to crisp the other sides, and when both sides are crispy, remove from heat and let it cool slightly.
2. Marinating the Tuna:
While your rice is cooling, take a bowl and combine your diced tuna with soy sauce, sesame oil, and a splash of rice vinegar. Toss everything gently to coat the tuna evenly in the marinade. Set this aside to allow the flavors to come together.
3. Assembling the Salad:
In serving bowls, create a base with the crispy rice chunks. On top of this crispy layer, add the marinated tuna cubes, followed by the diced avocado and sliced cucumbers, arranging them nicely for a colorful presentation.
4. Adding Toppings:
Next, sprinkle the sliced green onions over the top along with toasted panko or crispy fried onions, adding that extra crunch we love! For a spicy kick, drizzle some sriracha or your favorite chili sauce over the top.
5. Garnishing:
If you’d like, finish off the dish with a sprinkle of furikake or toasted sesame seeds for added flavor and decoration.
6. Serving:
Serve your Tuna Avocado Crispy Rice Salad immediately to enjoy the fresh flavors and delightful textures. Dig in and savor the combination of creamy avocado, fresh tuna, and crunchy rice!
This salad is not only visually appealing but also packed with flavors and nutrients, making it a perfect meal any time of the day. Enjoy your delicious creation!
Can I Substitute Cooked Rice with Quinoa?
Yes, you can use cooked quinoa as a base instead of sushi rice! It will provide a different texture but will still be delicious and add extra protein to your salad. Just ensure it’s cool before assembling.
How to Store Leftover Salad?
Leftover components can be stored separately. Keep the crispy rice and tuna mixture in airtight containers in the fridge for up to 2 days. Assemble fresh portions as needed to maintain the crunch of the rice.
What Can I Use Instead of Sriracha?
If you prefer a milder flavor, you can substitute sriracha with a dash of sweet chili sauce or omit it altogether. For a spice less sweet, try a drizzle of chili oil or a sprinkle of red pepper flakes.
Can I Use Canned Tuna Instead?
Absolutely! If using canned tuna, look for high-quality, packed in water or oil for the best flavor. Just drain it well, break it into chunks, and toss it with the marinade in the same way!