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Tuna Avocado Crispy Rice Salad Recipe

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★★★★★

5 from 52 reviews

A vibrant Tuna Avocado Crispy Rice Salad combining crunchy golden rice squares, creamy avocado, and spicy sushi-grade tuna, served atop fresh mixed greens with edamame and cucumber. This Asian-inspired dish offers a perfect balance of textures and flavors, ideal for a light lunch or appetizer.

Ingredients

Scale

Crispy Rice

  • 2 cups cooked sushi rice (short-grain rice), cooled
  • 2 tablespoons neutral oil (avocado, canola, or vegetable oil)
  • 1/4 teaspoon salt

Tuna Mixture

  • 1 pound sushi-grade tuna, diced into small cubes
  • 1/4 cup mayonnaise (Japanese mayo, like Kewpie)
  • 2 tablespoons sriracha (adjust to taste)
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 green onion, thinly sliced
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon grated ginger
  • Pinch of salt and black pepper, to taste

Avocado

  • 2 ripe avocados, diced
  • 1 tablespoon lime juice
  • Pinch of salt

Salad & Garnish

  • 4 cups mixed greens (spring mix, romaine, or favorite greens)
  • 1/4 cup shelled edamame
  • 1/4 cup thinly sliced cucumber
  • 2 tablespoons black sesame seeds
  • 2 tablespoons white sesame seeds
  • Optional: Spicy mayo for drizzling
  • Optional: Nori seaweed sheets, cut into strips
  • Optional: Furikake seasoning

Instructions

  1. Prepare the Rice: Ensure sushi rice is cooked and completely cooled; spread on a baking sheet if freshly cooked to cool faster.
  2. Form the Rice Block: Press cooled rice firmly into an 8×8 inch baking dish lined with parchment paper to a thickness of 3/4 to 1 inch.
  3. Chill the Rice: Cover with plastic wrap and refrigerate at least 2 hours or overnight to firm up.
  4. Cut the Rice: Remove chilled rice block, cut into 1×1 or 1×2 inch squares with a sharp knife.
  5. Heat the Oil: Heat neutral oil in a large skillet over medium-high heat until hot (bubbles about rice piece).
  6. Fry the Rice: Fry rice squares in batches for 2-3 minutes per side until golden and crispy, avoiding overcrowding.
  7. Drain the Rice: Transfer fried rice to paper towel-lined plate; sprinkle with salt immediately.
  8. Keep Warm (Optional): Maintain rice crispiness by keeping warm in a low oven (~200°F) if not serving immediately.
  9. Dice the Tuna: Using a sharp knife, dice sushi-grade tuna into 1/4 to 1/2 inch cubes.
  10. Combine Tuna Mixture: In a bowl, mix tuna, mayonnaise, sriracha, soy sauce, sesame oil, green onion, rice vinegar, and grated ginger gently.
  11. Season to Taste: Add salt and pepper sparingly, considering soy sauce saltiness; mix carefully to avoid mushiness.
  12. Chill Tuna Mixture (Optional): Refrigerate 15-20 minutes to meld flavors, if desired.
  13. Prepare Avocado: Dice avocados to similar size as tuna cubes; toss with lime juice and pinch of salt to prevent browning.
  14. Prepare Salad Base: In a large bowl, combine mixed greens, edamame, and sliced cucumber; toss gently.
  15. Arrange the Salad: Divide salad base onto plates or bowls.
  16. Add Crispy Rice: Place crispy rice squares on or around the salad.
  17. Top with Tuna and Avocado: Spoon tuna mixture atop rice squares and layer diced avocado over the tuna.
  18. Garnish: Sprinkle with black and white sesame seeds; optionally drizzle spicy mayo, add nori strips and furikake.
  19. Serve Immediately: Enjoy promptly to maintain the crispy texture of the rice.

Notes

  • Adjust sriracha amount to control spice level.
  • Vegetarian substitute: use marinated tofu or tempeh instead of tuna.
  • Rice alternatives: short-grain brown or jasmine rice can be used with adjusted cooking time.
  • Add-ins like mango, pineapple, or bell peppers can enhance flavor and texture.
  • For a more traditional dressing, whisk soy sauce, rice vinegar, sesame oil, and honey or maple syrup.
  • Crispy rice can be made ahead and stored at room temperature in an airtight container.

Keywords: Tuna Avocado Crispy Rice Salad, spicy tuna salad, crispy rice, sushi-grade tuna, avocado salad, Asian-inspired salad, healthy lunch, quick lunch recipe, Japanese mayo, Kewpie, sriracha tuna

Find it online: https://cookwithlea.com/tuna-avocado-crispy-rice-salad-recipe/