This Crispy Rice Tuna Avocado Salad is a fun mix of flavors and textures! You’ll enjoy crunchy rice, creamy avocado, and tasty tuna all in one bowl.
It’s perfect for a light lunch or snack. I love how quick it is to whip up—just mix and munch! Add a squeeze of lime for a zesty twist, and you’re in salad heaven! 🥑🍚
Key Ingredients & Substitutions
Sushi Rice: This sticky rice creates the perfect base for crispy rice. If sushi rice isn’t available, try short-grain rice like Arborio. Just ensure it has enough starch to stick together.
Tuna: Canned tuna in water is great for a lighter option, but tuna in oil adds more flavor. You can substitute it with canned salmon or even shredded chicken if you prefer different protein.
Avocado: Ripe avocados bring creaminess to the salad. If you’re short on time, you could use a few tablespoons of plain Greek yogurt for a creamy texture, though it will change the taste.
Cucumber: Fresh cucumber adds crunch. If you don’t have any, bell peppers or radishes are nice alternatives for a bit of freshness.
Soy Sauce: It’s key for flavor. If you’re gluten-free, opt for tamari instead. Low-sodium options help control salt too.
How Do You Make Crispy Rice Without Burning It?
Making crispy rice can be tricky, but with care, you’ll get it just right! Here are some tips to help you succeed:
- Use a non-stick skillet that heats evenly. This prevents sticking and burning.
- Let the oil heat up before adding the rice. You want a sizzle but not smoke!
- Don’t stir too much! Let it form a crust on the bottom first—usually 5-7 minutes.
- When flipping, use a spatula to section the rice for easier handling.
With these tips, your crispy rice should come out golden and delicious every time!
Crispy Rice Tuna Avocado Salad Recipe
Ingredients You’ll Need:
- 1 cup cooked sushi rice, cooled
- 1 tbsp vegetable oil (for frying rice)
- 1 can (5 oz) tuna in water or oil, drained
- 1 ripe avocado, diced
- 1/4 cup cucumber, diced
- 2 green onions, thinly sliced
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp rice vinegar or lime juice
- 1 tsp toasted sesame seeds
- Salt and pepper to taste
- Optional: 1/2 tsp sriracha or chili flakes for a spicy kick
- Fresh cilantro or parsley for garnish
How Much Time Will You Need?
This scrumptious salad takes about 20 minutes to prepare. You’ll spend roughly 10 minutes cooking the crispy rice and 10 minutes mixing everything together. It’s fast and fun!
Step-by-Step Instructions:
1. Make the Crispy Rice:
Start by heating the vegetable oil in a non-stick skillet over medium heat. Once hot, add the cooled sushi rice in a thin layer. Press down gently and let it cook without stirring until the bottom forms a beautiful golden-brown crust—this should take about 5-7 minutes.
2. Flip the Rice:
Carefully flip the rice in sections to crisp the other side. Cook for another 3-5 minutes until it’s nice and crispy. When done, remove it from the heat and let it cool slightly. Then, break the crispy rice into bite-sized chunks.
3. Combine the Salad Ingredients:
In a large bowl, mix together the drained tuna, diced avocado, cucumber, and sliced green onions. This combination adds freshness to your salad!
4. Make the Dressing:
In a separate small bowl, whisk together the soy sauce, sesame oil, rice vinegar (or lime juice), and the optional sriracha if you’re feeling spicy!
5. Dress the Salad:
Pour the dressing over the tuna and avocado mixture. Gently toss everything together, taking care not to mash the avocado.
6. Add the Crispy Rice:
Now, add those crispy rice chunks to the salad. Give it another gentle toss to mix it all up.
7. Season and Garnish:
Season your salad with salt and pepper to taste, and sprinkle the toasted sesame seeds on top.
8. Serve and Enjoy:
Garnish your salad with fresh cilantro or parsley, and serve immediately to enjoy the delightful crunch of the crispy rice!
Enjoy this light and crunchy Crispy Rice Tuna Avocado Salad! It’s perfect for a refreshing meal or a delightful snack.
FAQ for Crispy Rice Tuna Avocado Salad
Can I Use Leftover Rice for This Recipe?
Using leftover rice is a great idea, but make sure it’s sushi rice or another sticky variety for better crispiness. If you’re using chilled rice, just spread it out on a tray for a few minutes to take off some cold moisture before frying.
Can I Make This Salad Vegan?
Absolutely! Substitute the tuna with chickpeas or a plant-based tuna alternative. You can also enhance the flavors by adding some diced bell pepper or extra spices. Just ensure the sauces like soy sauce are plant-based.
How Do I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to one day. However, it’s best enjoyed fresh to keep the crispy rice crunchy. If you plan to have leftovers, store the crispy rice separately and add it just before serving.
Can I Use Other Types of Fish?
Yes! Feel free to substitute the tuna with canned salmon, shredded crab, or even cooked shrimp for a different twist on this salad. Just make sure whichever option you choose is drained and flaked or chopped for easy mixing!
