This Easy Tuna Avocado Crispy Rice Salad is a tasty and fresh meal! It features creamy avocado, savory tuna, and crunchy rice all mixed together for a delightful bite.
Whenever I make this salad, I love how simple it is! Plus, who can resist that crunchy texture? I often add some extra avocado because, let’s face it, there’s no such thing as too much avocado! 🥑
Key Ingredients & Substitutions
Cooked Rice: I recommend using jasmine or basmati rice for their aroma and texture. If you’re short on time, use leftover rice. You can also swap with quinoa or brown rice for more fiber.
Tuna: Canned tuna is super convenient, but feel free to use canned salmon or even shredded rotisserie chicken as a protein alternative. Just ensure it’s well-drained!
Avocado: Always choose a ripe avocado for creaminess. If avocados aren’t available, you can substitute with a dollop of yogurt for creaminess or skip it altogether—though I wouldn’t!
Edamame: This adds protein and color. If fresh or frozen edamame isn’t on hand, peas work as a great substitute. You could also use canned beans like chickpeas.
How Do I Ensure the Perfect Texture for My Salad?
A crunchy texture is essential in this salad. Start with cooled rice, as warm rice can lead to a mushy salad. Here’s how to achieve the best mix:
- Cook rice and let it cool completely. This helps it stay firm.
- Use fresh, crisp vegetables like cucumber and the crunchy edamame to add bite.
- When adding avocado, do it at the end and fold it in gently to keep its shape.
By following these tips, your salad will be fresh and textured just right!
Easy Tuna Avocado Crispy Rice Salad
Ingredients You’ll Need:
- 2 cups cooked white rice (preferably cooled)
- 1 (5 oz) can tuna, drained and flaked
- 1 ripe avocado, sliced
- 1/2 cup cucumber, diced
- 1/2 cup edamame (shelled, cooked, and cooled)
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds (black or white)
- 1 tablespoon soy sauce or tamari
- 1 tablespoon toasted sesame oil
- 1 teaspoon rice vinegar
- Optional: a drizzle of sriracha or spicy mayo for heat
How Much Time Will You Need?
This refreshing salad takes about 15 minutes to prepare. If your rice is already cooked and cooled, you’ll be enjoying this delicious meal in no time!
Step-by-Step Instructions:
1. Prepare the Tuna:
In a large mixing bowl, flake the drained tuna using a fork. Make sure it’s broken up nicely for even distribution throughout the salad.
2. Mix the Main Ingredients:
Add the cooked and cooled rice, diced cucumber, edamame, and chopped green onions to the bowl with the tuna. This mix adds vibrant colors and crunchy textures!
3. Dress the Salad:
Pour in the soy sauce, toasted sesame oil, and rice vinegar. Gently mix everything until it’s evenly coated. Be careful not to mash the ingredients; you want to keep that crunch!
4. Add the Avocado:
Lightly fold in the sliced avocado. This step makes the salad creamy and delicious. Go slowly to keep the avocado pieces intact.
5. Finish with Sesame Seeds:
Sprinkle sesame seeds over the top and give the salad a gentle toss. These seeds add a lovely nutty flavor and a nice visual touch!
6. Serve and Enjoy:
Serve the salad immediately for the freshest taste. Drizzle with sriracha or add spicy mayo if you like a bit of heat. Enjoy this light, satisfying meal as a main dish or a delightful side!
FAQ for Easy Tuna Avocado Crispy Rice Salad
Can I Use Brown Rice Instead of White Rice?
Absolutely! Brown rice is a nutritious alternative that adds a nutty flavor and more fiber. Just make sure it’s cooked and cooled before adding it to the salad.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To keep the avocado fresh, you might want to add a bit of lemon juice to minimize browning before storing.
Can I Make This Salad in Advance?
Yes! You can prepare most of the salad (without the avocado) a few hours ahead of time. Just add the avocado just before serving to keep it from getting mushy.
What Can I Substitute for Edamame?
If you can’t find edamame, you can easily substitute it with peas, diced bell peppers, or even chickpeas for added protein. Just make sure they’re cooked and cooled before mixing them in!
