Tuna Avocado Crispy Rice Salad Recipe
Meet your new go-to lunch or light dinner: Tuna Avocado Crispy Rice Salad. Imagine everything you love about sushi—tender tuna, tangy rice, creamy avocado, and a pop of crunchy veggies—all layered over golden, crunchy rice. This dish brings together the best flavors and textures for a meal that’s equal parts fresh, satisfying, and exciting. Every bite bursts with color and taste, making it a total crowd-pleaser for weeknight dinners, meal prep, or even your next potluck brunch.
Ingredients You’ll Need
This dish is all about a handful of vibrant, fresh ingredients that play beautifully together. Each one adds its own special touch—crispiness, creaminess, zing, and lively color—so don’t skip a thing!
- Sushi Rice: The sticky, slightly chewy foundation that’s easy to crisp and soaks up all those flavors.
- Water: Essential for perfectly cooked rice—measure carefully for the best texture.
- Rice Vinegar: Adds that classic sushi rice tang; it’s a must for authentic flavor.
- Sugar: Just a hint, to balance out the vinegar and saltiness.
- Salt: Brings out every ingredient’s best qualities—don’t skip it!
- Vegetable Oil: Gives the rice its irresistible, golden crunch.
- Avocado: Adds creaminess and that gorgeous green color, making each bite buttery and dreamy.
- Sushi-Grade Tuna: The star protein; fresh, tender, and full of flavor (or swap in high-quality canned tuna in a pinch).
- Soy Sauce: Deep, umami punch to tie the salad together.
- Sesame Oil: A drizzle for nutty aroma that elevates the entire dish.
- Lime Juice: Provides zingy brightness and a little lift.
- Mayonnaise: Binds everything while adding a creamy, luscious texture.
- Sriracha (optional): For those who love a spicy kick. Adjust to taste!
- Scallions: Fresh, slightly sharp bite and a splash of color.
- Sesame Seeds: Crunchy, toasty little pops in every bite.
- Shredded Cucumber: Crisp and refreshing—keeps things light and hydrating.
- Shredded Carrots: Subtly sweet, colorful, and super crunchy.
- Microgreens or Fresh Cilantro: For that perfect garnish—add freshness and a bit of flair!
How to Make Tuna Avocado Crispy Rice Salad
Step 1: Cook and Season the Sushi Rice
Start by rinsing your sushi rice under cold water until it runs clear—this little step really helps the grains keep their shape. Combine your rinsed rice and water in a pot, bring it to a boil, then cover and reduce to low. Let it simmer for 15 minutes, resisting the urge to peek! After it’s cooked, leave it covered for an additional 10 minutes—this resting time makes for fluffy, perfect rice. Mix up your rice vinegar, sugar, and salt, and gently fold it into the warm rice for that classic, irresistible sushi flavor.
Step 2: Cool and Crisp the Rice
For that signature Tuna Avocado Crispy Rice Salad texture, spread your seasoned rice in a thin layer over a baking sheet. Let it cool completely—chilling in the fridge is even better if you have time. Next, heat vegetable oil in a skillet, press the rice in flat, and cook on medium until it turns golden and crispy on both sides, about 5–7 minutes per side. Once done, let it cool before breaking it into delightful, bite-sized chunks.
Step 3: Mix the Tuna and Avocado
While the rice crisps, dice up your sushi-grade tuna and avocado. Stir together the soy sauce, sesame oil, lime juice, mayonnaise, and sriracha, then gently add the tuna and avocado to coat everything in flavor without crushing those gorgeous cubes. This mix is where the magic happens—a dreamy union of creaminess and zing.
Step 4: Assemble the Salad
It’s time to build your bowl! Start by laying down the crispy rice chunks. Scatter the shredded cucumber and carrots across for a pop of freshness, then spoon the tuna avocado mixture right on top. Sprinkle with scallions, sesame seeds, and a handful of microgreens or chopped cilantro for the finishing touch. Every layer in this Tuna Avocado Crispy Rice Salad adds even more flavor, color, and crunch.
How to Serve Tuna Avocado Crispy Rice Salad
Garnishes
A handful of microgreens or a sprinkle of fresh cilantro on top makes this salad look restaurant-worthy. Toasted sesame seeds, extra scallions, or even a thin drizzle of sriracha add flavor and style—don’t skip this final flourish!
Side Dishes
This salad shines on its own, but if you want to round out the meal, try pairing it with miso soup, edamame, or a small seaweed salad. For a bigger feast, some pickled ginger or a citrusy green salad works beautifully alongside your Tuna Avocado Crispy Rice Salad.
Creative Ways to Present
Serve the salad family-style on a large platter for sharing, or build individual layered bowls for dramatic presentation. Want to get extra fancy? Try assembling bite-sized “nigiri” by forming crispy rice rectangles and topping each with a spoonful of the tuna avocado mixture—these little bites are always a hit at parties!
Make Ahead and Storage
Storing Leftovers
If you have any leftover Tuna Avocado Crispy Rice Salad, pop it into an airtight container and keep it in the fridge. For best texture and flavor, store the crispy rice and tuna mixture separately—this keeps the rice maximum crispy and the tuna super fresh.
Freezing
While you can freeze plain cooked rice for later crisping, the avocado-tuna mixture is best enjoyed fresh and never frozen (the texture will get mushy). Feel free to make extra rice and freeze it flat; just thaw and crisp up later for future salads!
Reheating
To bring back that irresistible crunch, warm up the leftover crispy rice in a hot skillet or air fryer for a few minutes. There’s no need to heat the tuna-avocado topping—keep it chilled and spoon over the hot, crisped rice for a contrast in textures and temperatures.
FAQs
Can I use regular rice instead of sushi rice?
While sushi rice provides the best sticky, crispable texture, you can experiment with short-grain rice if that’s what you have. Just know the texture may be a little less chewy and cohesive than classic sushi rice.
Is it safe to use raw tuna at home?
Only use sushi-grade or sashimi-grade tuna from a reputable fishmonger for your Tuna Avocado Crispy Rice Salad. If you’re unsure or can’t find sushi-grade fish, opt for high-quality canned tuna in water or oil.
How spicy is the salad with sriracha?
The salad has a mild, gentle heat with the suggested amount of sriracha. If you love spice, add more to taste—or skip it altogether for a milder, family-friendly version of this dish.
Can I prepare any elements ahead of time?
Absolutely! The crispy rice can be made a day ahead and kept in the fridge (just re-crisp before using). Chop the veggies and mix your dressing in advance, but always cut and mix the avocado and tuna right before serving for peak freshness.
What can I use instead of microgreens or cilantro?
If you don’t have microgreens or cilantro, try slivers of nori, thinly sliced radish, or even a sprinkle of black sesame seeds for that final touch on your Tuna Avocado Crispy Rice Salad.
Final Thoughts
If you’re searching for something vibrant, delicious, and a little bit out of the ordinary, this Tuna Avocado Crispy Rice Salad is a must-try. It’s a dish that manages to feel both wholesome and indulgent, and trust me—once you taste that combination of crispy rice and creamy tuna-avocado, you’ll be hooked. Dive in and treat yourself and your friends to something truly special!
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Tuna Avocado Crispy Rice Salad Recipe
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
Tuna Avocado Crispy Rice Salad is a flavorful and satisfying main course with a delightful Asian-inspired twist. Crispy rice serves as the base for a refreshing mixture of sushi-grade tuna, creamy avocado, and crunchy vegetables, all tossed in a zesty dressing.
Ingredients
Sushi Rice:
1 cup sushi rice, 1¼ cups water, 2 tbsp rice vinegar, 1 tsp sugar, ½ tsp salt
Crispy Rice:
2 tbsp vegetable oil
Tuna Avocado Mixture:
1 avocado (diced), 5 oz sushi-grade tuna (diced), 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp lime juice, 1 tbsp mayonnaise, 1 tsp sriracha (optional), 2 tbsp chopped scallions, 1 tbsp sesame seeds
Additional Ingredients:
½ cup shredded cucumber, ½ cup shredded carrots, microgreens or fresh cilantro (for garnish)
Instructions
- Rinse the Sushi Rice: Rinse the sushi rice until the water runs clear.
- Cook the Rice: Cook the rice with water, then season with a mixture of rice vinegar, sugar, and salt.
- Crisp the Rice: Spread the cooked rice in a thin layer on a baking sheet, cool, then crisp in a skillet.
- Prepare the Tuna Avocado Mixture: Combine tuna, soy sauce, sesame oil, lime juice, mayonnaise, and sriracha. Gently fold in the avocado.
- Assemble the Salad: Layer crispy rice, shredded vegetables, and tuna avocado mixture. Top with scallions, sesame seeds, and garnish. Serve.
Notes
- You can use canned tuna as a substitute, but the flavor will differ.
- Adjust spice levels by increasing or omitting sriracha.
- Chill the rice before crisping for added crunch.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 25mg
