If ever there was a salad to take your lunch game from ordinary to extraordinary, it’s the Tuna Avocado Crispy Rice Salad. Imagine velvety cubes of sushi-grade tuna, buttery avocado, and a medley of crisp, colorful veggies—all layered over golden, bite-sized squares of crispy sushi rice. This salad is everything you love about a sushi roll, deconstructed and reimagined into a showstopping main course. Whether you’re looking to dazzle guests or just brighten up an average weeknight, you’ll love how this dish bursts with flavor, texture, and freshness in every bite.

Tuna Avocado Crispy Rice Salad Recipe - Recipe Image

Ingredients You’ll Need

This is one recipe where simplicity is key, but every ingredient plays an important role. Each component brings something special, so don’t skip or skimp—your Tuna Avocado Crispy Rice Salad will thank you!

Cooked sushi rice (2 cups), cooled: Sushi rice provides that classic chewy, sticky base and crisps up beautifully in the pan.
Rice vinegar (2 tablespoons): Brightens the rice with a gentle tang and keeps it authentically sushi-style.
Sugar (1 tablespoon): Just a bit softens the vinegar and adds delicate sweetness.
Salt (½ teaspoon): Essential for seasoning and pulling all the flavors together.
Vegetable oil (2 tablespoons): This is what transforms your rice into glorious golden-crunchy squares.
Sushi-grade tuna, diced (6 ounces): The star of the show—fresh, tender, and full of clean ocean flavor.
Soy sauce or tamari (1 tablespoon): Savory and salty, it seasons your tuna perfectly; use tamari for a gluten-free option.
Sesame oil (1 teaspoon): A little goes a long way for a toasty, nutty undertone in the tuna marinade.
Sriracha or chili sauce (1 teaspoon): Adds a subtle kick—feel free to adjust to your spice preference!
Ripe avocado, diced (1): Buttery smoothness and mild flavor that balances everything out.
Mixed salad greens (2 cups): These add freshness, crunch, and color to your salad.
Thinly sliced cucumber (½ cup): Refreshingly crisp and slightly sweet, cucumber is a must for balance.
Shredded carrots (¼ cup): Their sweetness and crunch brighten up both flavor and appearance.
Sliced green onions (2 tablespoons): A sharp, peppery finish that ties the whole dish together.
Toasted sesame seeds (1 tablespoon): For a nutty crunch and a final touch of Asian flair.
Extra soy sauce and sriracha, for serving: Customize each bite at the table with your favorite finishing flavors.

How to Make Tuna Avocado Crispy Rice Salad

Step 1: Season and Chill the Rice

Start by mixing your cooled sushi rice with the rice vinegar, sugar, and salt in a small bowl. This is what gives the base a subtle, slightly sweet tang—making it taste just like the rice in your best-loved sushi restaurant. Once combined, press the mixture into a thin, even layer on a parchment-lined baking sheet. Chill it in the fridge for about 20 minutes so it firms up and gets easier to handle when it’s frying time.

Step 2: Fry the Crispy Rice

When the rice has had its chill time, it’s ready for its crunchy makeover. Cut it into neat bite-sized squares or rectangles—whatever shape you fancy. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add your rice pieces and fry for 2 to 3 minutes per side, flipping carefully until they’re perfectly golden and crisp. Transfer to paper towels to soak up any extra oil. This step brings the signature crunch to your Tuna Avocado Crispy Rice Salad!

Step 3: Marinate the Tuna

While the rice is cooling and crisping, turn your attention to that beautiful sushi-grade tuna. Toss the diced tuna in a bowl with soy sauce (or tamari), sesame oil, and sriracha or chili sauce. Let it marinate briefly—just enough time to soak up deep umami, a hint of heat, and that delectable silky finish. Trust me, you’ll want to taste a little!

Step 4: Assemble the Salad

In a big serving bowl, toss together your mixed salad greens, cucumber, carrots, avocado, and sliced green onions. Scatter the crispy rice squares right over the top, then gently spoon the marinated tuna all around. You want each forkful to be abundant with every element. Sprinkle with toasted sesame seeds for even more flavor and crunch. Drizzle extra soy sauce and sriracha on the side so everyone can dress their serving just the way they like it.

How to Serve Tuna Avocado Crispy Rice Salad

Garnishes

Elevate your platter of Tuna Avocado Crispy Rice Salad with a flourish of garnishes. A shower of extra toasted sesame seeds, a handful of thinly sliced radishes, or a sprinkle of microgreens adds color and texture. Try a squeeze of fresh lime or a dash of furikake (Japanese seasoning) for extra umami and visual appeal.

Side Dishes

This salad is a satisfying meal on its own, but it pairs well with light and simple sides. Consider serving it alongside miso soup, a cup of green tea, or some steamed edamame. If you’re feeling festive, add a small platter of pickled ginger or seaweed salad for even more Japanese-inspired flair.

Creative Ways to Present

For a party, try arranging individual portions in small bowls or on appetizer spoons for a fun twist. You can also make mini stacks by layering crispy rice, avocado, and tuna on little squares, topped with a greens and a dot of sriracha. Or, turn the whole Tuna Avocado Crispy Rice Salad into a vibrant, rustic platter for guests to serve themselves family-style.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Tuna Avocado Crispy Rice Salad, store the components separately for best results. Place leftover crispy rice in an airtight container at room temperature, and refrigerate the tuna and veggies in a different container. This keeps everything as fresh and crisp as possible for the next day.

Freezing

Freezing isn’t recommended for the full salad, but you can absolutely freeze extra crispy rice squares. Let them cool completely, then layer between parchment paper in an airtight container. When you’re ready to enjoy again, re-crisp them in a hot skillet or oven—good as new!

Reheating

To bring back the crunch, reheat your rice squares in a nonstick skillet over medium heat for a few minutes per side, or pop them in a 375°F oven for about 5 minutes. The tuna and veggies should always be enjoyed cold, so assemble the salad fresh after warming your rice.

FAQs

Can I make Tuna Avocado Crispy Rice Salad with cooked salmon or shrimp?

Absolutely! Both shrimp and cooked (or even lightly seared) salmon make great alternatives to tuna and pair beautifully with the crispy rice and avocado.

Is this recipe gluten-free?

Yes, just use tamari in place of regular soy sauce and make sure all your other condiments are gluten-free. The rest of the ingredients in Tuna Avocado Crispy Rice Salad are naturally gluten-free!

Can I use leftover rice?

Yes, day-old sushi rice works excellently, as it firms up the right amount and fries even crispier for your salad. Avoid using long-grain rice for this recipe—the stickier the better!

What kind of tuna should I buy?

Always choose sushi-grade (sometimes called “sashimi-grade”) tuna from a trusted fishmonger or high-quality supermarket. This ensures it’s safe to enjoy raw and will give your Tuna Avocado Crispy Rice Salad that restaurant-style taste.

How spicy is this salad?

It’s customizable! The bit of sriracha in the marinade adds gentle heat, but you can turn the spice up or down depending on your preference. Serve extra sriracha on the side for those who love a kick.

Final Thoughts

Go ahead and treat yourself to the pure joy that is Tuna Avocado Crispy Rice Salad. Each component is simple to prepare but together, they create a dish that’s vibrant, satisfying, and totally crave-worthy. I have a feeling this will become a regular in your rotation—happy cooking and even happier eating!

Tuna Avocado Crispy Rice Salad Recipe

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4.7 from 9 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A delightful fusion of flavors and textures, this Tuna Avocado Crispy Rice Salad is a refreshing and satisfying dish. Crispy rice combines with tender marinated tuna, creamy avocado, and fresh vegetables, all tossed in a flavorful dressing.

Ingredients

Scale

Crispy Rice:

2 cups cooked sushi rice, cooled
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons vegetable oil

Tuna:

6 ounces sushi-grade tuna, diced
1 tablespoon soy sauce or tamari
1 teaspoon sesame oil
1 teaspoon sriracha or chili sauce

Salad:

1 ripe avocado, diced
2 cups mixed salad greens
1/2 cup thinly sliced cucumber
1/4 cup shredded carrots
2 tablespoons sliced green onions
1 tablespoon toasted sesame seeds

Extra soy sauce and sriracha for serving

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Instructions

Crispy Rice: In a small bowl, combine cooked rice with rice vinegar, sugar, and salt. Press rice onto a baking sheet, chill, then fry until crispy.
Tuna: Toss diced tuna with soy sauce, sesame oil, and sriracha.
Salad: Combine salad greens, cucumber, carrots, avocado, and green onions in a bowl. Top with crispy rice and marinated tuna. Sprinkle with sesame seeds.
Serve immediately with extra soy sauce and sriracha on the side.