Description
Tuna Avocado Crispy Rice Salad is a delightful Asian-inspired dish featuring perfectly cooked sushi rice that is pan-fried to a golden crisp. Topped with a creamy and flavorful mixture of tuna, avocado, and a hint of sriracha, this salad offers a satisfying combination of textures and tastes. Fresh cucumber, shredded carrots, and green onions add a refreshing crunch, making it a perfect light meal or appetizer.
Ingredients
Scale
Rice Base
- 1 cup sushi rice, rinsed
- 1 1/4 cups water
- 1 tablespoon rice vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 2 tablespoons sesame oil
- Neutral oil for frying
Tuna Avocado Mixture
- 1 ripe avocado, diced
- 1 (5-ounce) can tuna, drained
- 2 tablespoons mayonnaise
- 1 teaspoon sriracha (optional)
- 1 teaspoon lime juice
- 1 tablespoon soy sauce
- 2 green onions, thinly sliced (divided)
Salad Toppings
- 1 small cucumber, thinly sliced
- 1/2 cup shredded carrots
- 1 teaspoon sesame seeds
Instructions
- Cook the Rice: Rinse the sushi rice thoroughly and combine with water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until water is absorbed. Remove from heat and let it rest, covered, for 10 minutes.
- Season the Rice: Stir in rice vinegar, sugar, and salt into the warm rice. Spread the rice evenly into a thin layer on a parchment-lined baking sheet and allow to cool completely.
- Fry the Rice: Once cooled, cut the rice into bite-sized squares or shapes. Heat sesame oil and a little neutral oil in a pan over medium heat. Pan-fry the rice pieces until golden and crispy on both sides. Drain on paper towels and set aside.
- Prepare Tuna Mixture: In a medium bowl, combine the drained tuna with mayonnaise, sriracha (if using), lime juice, and soy sauce. Gently fold in the diced avocado and half of the sliced green onions to maintain a creamy texture.
- Assemble the Salad: Arrange crispy rice pieces on a serving platter or individual bowls. Top each piece with spoonfuls of the tuna avocado mixture. Scatter sliced cucumber, shredded carrots, remaining green onions, and sesame seeds evenly over the top.
- Serve: Serve immediately to enjoy the best texture and freshness of the crispy rice and toppings.
Notes
- Use sushi-grade tuna for a fresh, poke-style variation.
- Rice can be prepared ahead of time and crisped just before serving to save time.
- Enhance flavor with a drizzle of spicy mayo or eel sauce on top.
- To keep the rice crispy, avoid assembling the salad too far in advance.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course, Salad
- Method: Stovetop
- Cuisine: Asian-Inspired
