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
