This colorful salad mixes creamy avocado and tasty tuna over crispy rice. It’s light, refreshing, and perfect for lunch or a quick dinner. Plus, it’s super easy to make!
Key Ingredients & Substitutions
White Rice: Cooked and cooled rice is perfect for this salad. If you want to switch things up, brown rice adds a nutty flavor and is a healthier option. Quinoa could also work well for a gluten-free twist.
Tuna: Canned tuna is super convenient, but you can use cooked salmon or shredded chicken if you prefer those flavors. Just make sure to drain it well so your salad doesn’t get soggy!
Avocado: Fresh avocados give creaminess, but if you’re out, try using a little Greek yogurt or even hummus for a similar texture. Just be aware that it will change the flavor a tad.
Edamame: If you can’t find shelled edamame, green peas make a great substitution and add sweetness. Using cooked and cooled corn can also give a nice crunch!
How Do I Make Crispy Rice?
Getting the perfect crispy rice sets this salad apart! It’s all about the timing and heat. Here’s how you can do it:
- Start with cooked rice that’s been cooled – using warm rice will make it mushy.
- Heat vegetable oil in a non-stick skillet over medium-high heat. Spread the rice evenly without crowding the pan.
- Let the rice cook undisturbed for about 5-7 minutes. This helps form that crispy crust!
- Once golden, gently toss the rice in sections to get more crispy bits. Keep a close eye on it to avoid burning.
Remember, the secret is patience and a good skillet!
How to Make Easy Tuna Avocado Crispy Rice Salad
Ingredients You’ll Need:
- 2 cups cooked white rice (preferably cooled)
- 1 tablespoon vegetable oil (for crisping rice)
- 1 can (5 oz) tuna, drained and flaked
- 1 ripe avocado, sliced
- 1/2 cup shelled edamame (cooked and cooled)
- 1/2 cucumber, thinly sliced
- 2 green onions, thinly sliced
- 1 teaspoon black sesame seeds
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- Optional: Sriracha or chili sauce drizzle for heat
How Much Time Will You Need?
This delightful salad takes about 15 minutes to prepare. You’ll spend a few minutes crisping the rice and mixing the other ingredients together. It’s quick, easy, and perfect for a light meal!
Step-by-Step Instructions:
1. Crisping the Rice:
Start by heating the vegetable oil in a non-stick skillet over medium-high heat. Add the cooked rice and spread it evenly across the pan. Let it cook without stirring for about 5-7 minutes, allowing the bottom to form a crispy crust. If you want more crispy bits, gently toss the rice in sections, then remove it from heat and let it cool slightly.
2. Mixing the Salad:
In a large mixing bowl, combine your crispy rice, flaked tuna, shelled edamame, sliced green onions, and cucumber. Sit back and admire the colors before adding the dressing!
3. Preparing the Dressing:
In a small bowl, whisk together the soy sauce, rice vinegar, and sesame oil until well combined. This will add a delicious tangy flavor to your salad.
4. Combining Everything:
Pour the dressing over the rice mixture and toss gently to combine all the ingredients. Be careful not to mash the rice or avocado!
5. Adding Avocado and Toppings:
Fold in the sliced avocado gently. Then sprinkle the black sesame seeds over the top for a touch of crunch. If you like some heat, feel free to drizzle some sriracha or chili sauce over your salad.
6. Serve and Enjoy:
Serve your salad immediately to enjoy the delightful crunch of the crispy rice along with the creamy avocado and fresh veggies. It’s a tasty treat that’s perfect any time of day!
This salad is a delicious balance of flavors and textures, making it a fantastic dish for lunch or dinner. Enjoy!
FAQ for Easy Tuna Avocado Crispy Rice Salad
Can I Use Leftover Rice for This Recipe?
Absolutely! Leftover rice works perfectly, especially if it’s been cooled in the fridge. Just make sure it’s dry to help achieve that crispy texture when cooking.
Can I Make This Salad Vegan?
Yes, you can! Substitute the tuna with chickpeas or tofu for a plant-based protein option. Just make sure to check that the soy sauce is vegan, and you’ll have a delicious vegan salad!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The rice will lose some of its crispiness over time but can be tossed back in a hot pan for a quick crisp-up if you prefer that texture.
What Other Toppings Can I Add?
Feel free to get creative! Sliced radishes, shredded carrots, or diced bell peppers can add extra crunch and flavor. You can also sprinkle some fresh herbs like cilantro or parsley for added freshness!
