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
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.
Notes
- For best texture, serve crispy rice right after frying.
- You can substitute cooked shrimp or salmon for the tuna.
- If you prefer a spicier salad, add extra sriracha to the tuna marinade.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Main Course, Salad
- Method: Pan-Frying, Tossing
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: about 2 cups salad with rice and tuna
- Calories: 390
- Sugar: 5 g
- Sodium: 610 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 25 mg
