This Tuna Avocado Crispy Rice Salad is fresh and crunchy! It combines tender tuna and creamy avocado on top of crispy rice, making each bite a tasty delight.
It’s fun to make, and honestly, who doesn’t love a salad that has crunchy rice? I often snack on the rice while preparing—it’s just too good to resist! 😊
Key Ingredients & Substitutions
Rice: Jasmine or sushi rice works best for this recipe due to their sticky texture. If you’re in a pinch, short-grain rice can be a good substitute. Just steer clear of long-grain varieties, as they won’t create the right consistency.
Tuna: Canned tuna is super convenient, but you can use fresh tuna steak, lightly seared for a gourmet feel. If you’re looking for a plant-based option, chickpeas or marinated tofu can be a tasty alternative!
Avocado: A ripe avocado adds creaminess to the salad. If you can’t find ripe avocados, you could use hummus or even a dollop of sour cream for a creamy texture, but keep in mind the flavor will slightly change.
Greens: Mixed salad greens are great but feel free to swap in spinach, arugula, or kale for a nutritional boost. They can change the taste slightly but will still complement the dish well!
How Do I Make Sure My Rice is Crispy?
Getting crispy rice might seem tricky, but it’s all about the technique! Here’s how to do it right:
- After cooking the rice, let it cool completely; this helps it firm up.
- In a hot, non-stick skillet with oil, add the cooled rice and don’t stir right away. Let it sit to form a crust.
- Cook on medium-high heat for about 5-7 minutes until the bottom is golden and crispy. Don’t rush it; patience is key!
- Stir gently just once or twice to encourage more crispy bits. Remember, a little bit of sticking is a good sign!
This way, you’ll enjoy the delightful crunch that pairs perfectly with the creamy salad. Enjoy making your crispy rice salad!
Tuna Avocado Crispy Rice Salad
Ingredients You’ll Need:
- 1 cup jasmine or sushi rice
- 1 ½ cups water
- 1 tablespoon vegetable oil (for frying rice)
- 1 can (5 oz) tuna packed in water or fresh tuna steak, diced
- 1 ripe avocado, diced
- 1/2 cup green peas (fresh or thawed if frozen)
- 2 green onions (scallions), thinly sliced
- 1 cup mixed salad greens (such as baby lettuce or spring mix)
- 1/2 cucumber, thinly sliced (for garnish)
- 1 tablespoon soy sauce or tamari
- 1 teaspoon sesame oil
- 1 tablespoon crispy fried onions or panko breadcrumbs, toasted
- 1 teaspoon black sesame seeds (optional)
- Juice of 1/2 lime or lemon
- Salt and pepper to taste
- Optional: chili flakes or togarashi spice for garnish
How Much Time Will You Need?
This delicious salad takes about 30 minutes to prepare, with roughly 15 minutes for cooking the rice and another 10-15 minutes to assemble and garnish. It’s super quick and perfect for a satisfying lunch or dinner!
Step-by-Step Instructions:
1. Rinse the Rice:
Begin by rinsing the rice under cold water until the water runs clear. This removes excess starch and helps the rice cook up nice and fluffy. In a medium pot, combine the rinsed rice with 1 ½ cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and let it cook for about 15 minutes or until the rice is tender and the water is absorbed. Once cooked, remove from heat and let it cool to room temperature.
2. Prepare the Crispy Rice:
In a non-stick skillet, heat the vegetable oil over medium-high heat. When the oil is hot, add the cooled rice and spread it out in the pan. Let it cook without stirring for about 5-7 minutes, or until the bottom is golden and crispy. If you want even more crispy bits, stir carefully and let it crisp up again. Once done, remove it from the heat and set aside.
3. Mix the Salad:
In a large mixing bowl, combine the crispy rice, diced tuna, green peas, sliced green onions, soy sauce, sesame oil, and lime juice. Gently fold everything together until well combined, being careful not to crush the crispy rice.
4. Add the Avocado:
Now, add the diced avocado to the mixture. Toss gently to incorporate the avocado without mashing it up. Season with salt and pepper to taste, and adjust the soy sauce if you want more flavor.
5. Serve It Up:
To serve, place a generous amount of the tuna and rice mixture over a bed of mixed salad greens on each plate. Garnish with sliced cucumber, crispy fried onions or toasted panko, black sesame seeds (if using), and a sprinkle of chili flakes or togarashi spice for a bit of heat!
6. Enjoy!
Dig in right away for the best texture and flavor. Enjoy the delightful mix of creamy avocado, tender tuna, and crispy rice in every bite!
Bon appétit! Enjoy this fresh, crunchy, and flavorful Tuna Avocado Crispy Rice Salad!
Can I Use Brown Rice Instead of White Rice?
Yes, you can use brown rice, but keep in mind that it takes longer to cook—about 40-45 minutes. You’ll also need to adjust the water ratio slightly, usually around 2 cups of water for 1 cup of brown rice. Just ensure it cools properly before frying for the crispy texture!
How Can I Make This Recipe Vegetarian?
To make this salad vegetarian, substitute the tuna with marinated tofu or chickpeas. Both options will add protein while keeping the dish hearty and satisfying!
What Should I Do if I Don’t Have Soy Sauce?
If you’re out of soy sauce, you can use tamari, coconut aminos, or even a splash of Worcestershire sauce as alternatives. For a gluten-free option, tamari is the best choice!
How to Store Leftovers?
If you have any leftovers, store them in an airtight container in the fridge for up to 2 days. Keep the crispy rice separate to maintain its crunch. You can reheat it gently in a skillet to regain some crispiness, or enjoy it cold as a salad!