This Tuna Avocado Crispy Rice Salad is a fun and tasty dish! With fresh tuna and creamy avocado on crispy rice, it’s a mix of flavors and textures that everyone will love.
It’s like a sushi roll in a bowl and perfect for lunch or a light dinner. I can’t help but munch on the crispy rice bits while I prepare this salad—it’s just that good! 😋
Key Ingredients & Substitutions
Sushi or Short-Grain Rice: This type of rice is sticky and helps hold the salad together. If you don’t have it, you can use medium-grain rice. Just remember, avoid long-grain rice as it won’t give the same texture.
Tuna: Canned tuna is the star here! I like using tuna in olive oil for a richer taste. You could also use sashimi-grade fresh tuna if you prefer. For a vegetarian option, try chickpeas or marinated tofu instead!
Avocado: A ripe avocado adds creaminess to the dish. If you can’t find ripe avocados, you could substitute with mashed avocado or even a dollop of guacamole.
Edamame: This gives a nice pop of protein and color. If you don’t have edamame, you can use green peas or cooked chickpeas as alternatives.
Cucumber: For freshness and crunch, but you can use sliced radishes or even bell peppers if you want a different flavor.
How Do You Make the Crispy Rice Perfectly?
Crispy rice adds a wonderful crunch! The key is using cooked sushi rice. Here’s how to achieve that perfect crunch:
- Start by spreading the cooked rice on a baking sheet to cool completely. This helps reduce moisture.
- Heat enough vegetable oil in a skillet over medium-high heat. Make sure the oil is hot before adding the rice.
- Form small patties or spoonfuls of rice and flatten them slightly in the skillet. Fry until golden and crisp, about 4-5 minutes on each side.
- Once crispy, let them cool on paper towels to absorb extra oil. Break them up into smaller pieces for serving.
Keep the heat not too high to avoid burning while ensuring they get crispy. Enjoy that satisfying crunch in every bite!
How to Make Tuna Avocado Crispy Rice Salad
Ingredients You’ll Need:
For the Salad:
- 1 cup sushi or short-grain rice
- 1 1/4 cups water
- 1/2 teaspoon rice vinegar
- 1 can (5-6 oz) tuna in water or oil, drained and flaked
- 1 ripe avocado, diced
- 1/2 cup shelled edamame (cooked)
- 1/2 cucumber, thinly sliced
- 2 green onions, thinly sliced
- 1 soft-boiled egg (optional)
- 1/4 cup mixed salad greens or baby lettuce
- 1-2 tablespoons crispy rice (optional, see note)
- Sriracha or spicy mayo, for drizzling
- Soy sauce or tamari, for seasoning
- Salt and pepper, to taste
For Frying the Crispy Rice:
- 1 tablespoon vegetable oil
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare, including cooking the rice and assembling the salad. If you want to add time for the crispy rice to cool, consider an extra 10-15 minutes. Perfect for a quick lunch or light dinner!
Step-by-Step Instructions:
1. Prepare the Rice:
Start by rinsing the sushi rice under cold water until the water runs clear. This helps remove excess starch. In a pot, combine the rinsed rice and water, bringing it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes until all the water is absorbed. After cooking, take it off the heat and let it sit covered for 10 minutes to finish steaming.
2. Add the Vinegar:
After the rice has rested, gently stir in the rice vinegar to give it a hint of tanginess. Then, spread the rice on a clean tray to cool a bit while you prep the other ingredients.
3. Make the Crispy Rice:
Heat vegetable oil in a non-stick skillet over medium-high heat. Take spoonfuls of the cooled rice, flatten them a bit, and place them in the pan. Fry for about 4-5 minutes on each side, or until they turn golden and crispy. Let them cool on paper towels, and then break them into bite-sized pieces.
4. Mix the Salad Ingredients:
In a large mixing bowl, combine the flaked tuna, diced avocado, cooked edamame, and sliced green onions. Drizzle with soy sauce and sprinkle with salt and pepper, mixing everything gently to combine.
5. Assemble the Salad:
To serve, place a handful of mixed greens at the bottom of each bowl. Arrange the sliced cucumber around the edges of the bowl. Layer the tuna and avocado mixture over the greens.
6. Add the Crispy Rice:
Sprinkle the crispy rice on top for a satisfying crunch. If you’re including them, add the halved soft-boiled eggs on the side of each bowl.
7. Drizzle and Serve:
Finish off your salad with a drizzle of sriracha or spicy mayo for an extra kick of flavor. Serve immediately and dive into the delightful combination of textures and flavors!
*Note*: For crispy rice, if you’re short on time, you can also use store-bought crispy rice or rice puffs instead of frying your own.
Enjoy this vibrant and colorful Tuna Avocado Crispy Rice Salad—it’s a feast for both the eyes and the taste buds!
Can I Use Brown Rice Instead of Sushi Rice?
You can use brown rice for a nuttier flavor and healthier option, but keep in mind that it will take longer to cook and won’t have the same sticky texture. It’s recommended to follow the cooking instructions on the rice package to ensure it’s adequately prepared.
Can I Prep This Salad in Advance?
Yes! You can prepare the salad components (rice, tuna mixture, and veggies) a few hours ahead. However, assemble it right before serving to keep the crispy rice crunchy and fresh. Store each component separately in airtight containers in the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Keep the crispy rice separate to maintain its crunch. Reheat the tuna and rice mixture gently before serving, but enjoy the crispy rice as a cold topping!
What Other Toppings Can I Add?
Feel free to get creative! Thinly sliced radishes, seaweed salad, or toasted sesame seeds are great additions. You can also sprinkle some furikake on top for extra flavor!
