This Fresh Tuna Avocado Crispy Rice Salad is a colorful mix of flavors! With tender tuna, creamy avocado, and crunchy crispy rice, it’s a treat for your taste buds.
It’s like a party in a bowl! I love how easy it is to whip up, and it makes for a fun lunch or dinner. Plus, who can resist that crunch? 🥑🍣
Key Ingredients & Substitutions
Sushi Rice: Sushi rice is sticky and perfect for holding its shape. If you can’t find it, you can substitute with short-grain rice. Just make sure it’s a type that can clump well!
Tuna: Fresh sushi-grade tuna is a must for this dish. If you’re looking for something different, poke or diced salmon works beautifully, too!
Avocado: A ripe avocado adds creaminess. If they’re not in season, you could try mango for a sweet twist or use a dollop of plain Greek yogurt for a creamy texture.
Vegetable Oil: This is used for frying the rice. You can swap it with any neutral oil like canola or grapeseed oil, which won’t overpower the flavors.
How Do I Get the Rice Crispy?
Getting the rice crispy is key to this salad’s appeal! Start with pressing the cooled rice into a flat layer. Chilling it firms it up, making it easier to cut into squares. Follow these steps for that delightful crunch:
- Heat oil in a skillet over medium-high heat.
- Cut the chilled rice into squares, making sure they’re not too thick for frying.
- Fry until golden, about 2-3 minutes. Don’t rush; let each side get nice and crispy!
- Drain them on paper towels to keep them crisp.
Fresh Tuna Avocado Crispy Rice Salad
Ingredients You’ll Need:
For the Rice:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
For the Salad:
- 2 tablespoons vegetable oil (for frying)
- 8 oz fresh sushi-grade tuna, diced
- 1 ripe avocado, diced
- 2 green onions, thinly sliced
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon sriracha (optional, for mild heat)
- 1 tablespoon mayonnaise (optional, for creaminess)
- 1 tablespoon sesame seeds
- 1 tablespoon chopped fresh cilantro or chives (optional, for garnish)
- Salt and pepper to taste
How Much Time Will You Need?
This delicious salad takes about 30 minutes of preparation, and then you’ll need some extra time to chill the rice for about 30 minutes. So, total time is around 1 hour. Get ready to enjoy a fresh, flavorful dish!
Step-by-Step Instructions:
1. Cooking the Rice:
Start by rinsing the sushi rice under cold water until the water runs clear. This helps to remove excess starch. Combine the rinsed rice with 1 1/4 cups of water in a rice cooker or a pot. If you’re using a pot, bring it to a boil, then reduce heat to low, cover, and let it simmer for about 18 minutes. After it’s done, remove it from heat and let it sit covered for another 10 minutes. This will make it perfectly fluffy!
2. Seasoning the Rice:
In a small bowl, mix together 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1/2 teaspoon of salt until everything is dissolved. Gently fold this mixture into the cooked rice to give it flavor. Then, spread the seasoned rice evenly on a baking sheet to cool to room temperature.
3. Firming Up the Rice:
Press the cooled rice into a thin, even layer about 1/2 inch thick on the baking sheet. Place it in the refrigerator for at least 30 minutes to firm it up. This helps the rice hold its shape when fried!
4. Crispy Rice Squares:
Heat the vegetable oil in a nonstick skillet over medium-high heat. Cut the chilled rice slab into small squares, roughly 1.5 to 2 inches in size. Fry the rice squares for about 2-3 minutes on each side, until they’re golden and crispy. Once done, drain them on paper towels to absorb excess oil.
5. Preparing the Tuna Salad:
In a mixing bowl, combine the diced tuna, soy sauce, toasted sesame oil, sriracha (if you want some spice), and mayonnaise (for creaminess if desired). Sprinkle in a pinch of salt and pepper, and mix gently to coat the tuna.
6. Adding Avocado and Green Onions:
Add the diced avocado and thinly sliced green onions to the tuna mixture. Toss them lightly, being careful not to mash the avocado too much.
7. Assembling the Salad:
Arrange the crispy rice squares on a serving plate. Spoon the tuna and avocado salad generously over each crispy square. Sprinkle sesame seeds on top for a flavorful touch, and if you’d like, garnish with chopped cilantro or chives.
8. Serve and Enjoy!
Dig in immediately to enjoy the delightful mix of crunchy, creamy, and fresh flavors in every bite!
FAQ for Fresh Tuna Avocado Crispy Rice Salad
Can I Use Brown Rice Instead of Sushi Rice?
While sushi rice is ideal for this recipe due to its sticky texture, you can substitute with brown rice. Just keep in mind that brown rice will have a different flavor and texture, and you’ll need to adjust the cooking time accordingly, as it typically takes longer to cook.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 1 day. However, the crispy rice may lose its crunch, so it’s best to consume the salad fresh. If you have leftover filling, you can keep it separate and enjoy it with fresh crispy rice the next day!
Can I Make This Recipe Vegetarian or Vegan?
You can easily make this salad vegetarian by replacing the tuna with marinated tofu or chickpeas for added protein. Skip the mayonnaise or use a vegan mayo for a completely plant-based dish!
How Can I Adjust the Spice Level?
If you prefer a milder flavor, simply leave out the sriracha. Conversely, you can add more sriracha or even a few slices of jalapeño for a kick! Adjust according to your taste preference.
