Description
This Tuna Avocado Crispy Rice Salad is an ultimate Asian-inspired main course combining perfectly crisp pan-fried sushi rice with a flavorful tuna and creamy avocado topping. Featuring sushi-grade tuna tossed in a savory soy and sesame oil dressing, combined with fresh avocado, green onions, and optional sriracha and mayo for a spicy creamy kick. Finished with garnishes like nori, sesame seeds, and microgreens, this salad offers a delightful texture contrast and vibrant flavors perfect for a refreshing yet filling meal.
Ingredients
Scale
For the Rice:
- 1 cup sushi rice (uncooked)
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil (for crisping)
For the Tuna Topping:
- 6 oz sushi-grade tuna (diced)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil (for tuna)
- 1 teaspoon lime juice
- 1 teaspoon sriracha (optional)
- 1 tablespoon mayo (optional, for creamy tuna)
- 1/2 avocado (diced)
- 1 tablespoon chopped green onions
Garnishes:
- 1 teaspoon sesame seeds
- 1/2 sheet nori (cut into small strips or crumbles)
- Microgreens or thin cucumber slices (optional)
Instructions
- Cook and Season Rice: Cook the sushi rice according to the package instructions. While the rice is still warm, gently mix in rice vinegar, sugar, and salt until fully incorporated. Allow the rice to cool to room temperature.
- Chill Rice: Spread the cooled rice evenly into a thin layer about 1/2-inch thick on a parchment-lined tray or dish. Place in the refrigerator and chill for 30 minutes to firm up, making it easier to cut and crisp.
- Prepare Tuna Mixture: In a bowl, combine diced sushi-grade tuna with soy sauce, tuna sesame oil, lime juice, sriracha if using, and mayo if desired for creaminess. Gently fold in diced avocado and chopped green onions. Refrigerate until ready to use.
- Pan-Fry Rice: Heat sesame oil and vegetable oil in a nonstick skillet over medium-high heat. Remove the chilled rice from the fridge and cut into squares or rectangles. Fry the rice pieces in batches for 3 to 4 minutes per side or until they develop a golden, crispy crust. Transfer the crispy rice to a paper towel-lined plate to absorb excess oil.
- Assemble the Salad: Arrange the crispy rice on a serving plate. Spoon the tuna and avocado mixture generously on top of each crispy rice piece. Alternatively, for a salad-style presentation, break the crispy rice into chunks and toss it all together.
- Garnish and Serve: Sprinkle sesame seeds and nori strips over the top, and add microgreens or thin cucumber slices if desired. Serve immediately to enjoy the contrast of textures and flavors at their best.
Notes
- For a salad-style presentation, break the crispy rice into chunks and mix with tuna, avocado, and garnishes in a bowl.
- You can use canned tuna for a quicker, more convenient option, but sushi-grade tuna provides the best flavor and texture.
- Adjust sriracha quantity according to your preferred spice level or omit for a milder dish.
- To keep the rice crispy longer, avoid covering tightly after frying as it can trap moisture.
- Use fresh, high-quality sushi-grade tuna from a reliable source to ensure safety and flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 30mg
