This Tuna Avocado Crispy Rice Salad is fresh and crunchy! It combines creamy avocado, tender tuna, and crispy rice for a fun twist. It’s like a party in a bowl!
I love how easy it is to throw together. Perfect for busy days or when you want something tasty without all the fuss. Just mix, serve, and enjoy every bite! 🥑🍣
Key Ingredients & Substitutions
Sushi Rice: This rice is sticky and perfect for holding the salad together. If you don’t have sushi rice, short-grain rice can be a good alternative. Just remember, avoid long-grain rice as it won’t have the same texture.
Canned Tuna: Tuna packed in oil adds more flavor, but water-packed tuna works too for a lighter option. For a different protein, try canned salmon or shredded chicken if you’re not a fan of tuna.
Avocado: Fresh avocado gives a creamy texture. If it’s not in season, consider using diced tofu or a scoop of hummus for creaminess instead.
Soy Sauce: If you’re trying to reduce sodium, low-sodium soy sauce is a great choice. You can also use tamari for a gluten-free alternative.
Edamame: Fresh or frozen edamame are both great. If edamame is hard to find, you can swap it for peas or cooked chickpeas for a different touch.
How Do I Prepare Sushi Rice Perfectly?
Cooking sushi rice may seem tricky, but it’s not! Proper preparation ensures that your salad has the perfect texture.
- Rinse the sushi rice under cold water until the water runs clear. This removes extra starch and prevents it from getting too sticky.
- Cook according to package instructions. Typically, use a 1:1 water to rice ratio and allow it to sit off the heat for 10 minutes after cooking, covered.
- Let the rice cool at room temperature before mixing. This helps prevent the avocado from browning and keeps the veggies crisp.
How to Make Tuna Avocado Crispy Rice Salad
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked sushi rice
- 1 cup canned tuna, drained
- 1 avocado, diced
- 1 cup cucumber, diced
- 1/2 cup edamame, shelled
- 2 green onions, chopped
Dressing Ingredients:
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha (optional for spice)
For Garnish:
- 1/4 cup crispy shallots or fried garlic
- 1 tablespoon black sesame seeds (for garnish)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe will take about 20 minutes of preparation time. You’ll need a little extra time to cook the sushi rice if you haven’t made it beforehand. Overall, including cooling time for the rice, you can enjoy this tasty salad in about 30-40 minutes!
Step-by-Step Instructions:
1. Prepare the Sushi Rice:
Start by cooking the sushi rice according to the package instructions. Once it’s cooked, let the rice cool down to room temperature. This is important so we don’t want the rice to warm up the other ingredients!
2. Mix the Salad Ingredients:
In a large mixing bowl, add the cooled sushi rice, drained canned tuna, diced avocado, diced cucumber, shelled edamame, and chopped green onions. Gently stir everything together with a spatula to combine, being careful not to mash the avocado.
3. Make the Dressing:
In a separate small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and sriracha if you’re adding some heat. Taste the dressing and season with salt and pepper to your liking.
4. Combine & Serve:
Pour the dressing over the rice and tuna mixture, gently folding it all together until everything is well coated. Transfer the salad to a serving bowl, and sprinkle crispy shallots or fried garlic and black sesame seeds on top for a delightful crunch!
5. Enjoy or Chill:
Serve immediately for the freshest taste, or let it chill in the fridge for about 30 minutes to help the flavors meld together before serving. Enjoy your delicious Tuna Avocado Crispy Rice Salad!
Can I Use Brown Rice Instead of Sushi Rice?
Yes, you can use brown rice, but keep in mind that it has a different texture and flavor. You might need to adjust the cooking time according to the package instructions, as brown rice usually takes longer to cook. Just make sure it’s fully cooled before mixing with the other ingredients!
Is There a Substitute for Canned Tuna?
Absolutely! If you prefer not to use canned tuna, you can substitute it with shredded cooked chicken, or for a vegetarian option, try chickpeas or tofu for protein. Just make sure to drain and pat dry any substitute to avoid excess moisture!
How Should I Store Leftover Salad?
To store any leftovers, place them in an airtight container in the fridge for up to one day. Note that the avocado may start to brown, so try to consume it the same day for the best flavor and appearance. If you’re prepping ahead, consider adding the avocado just before serving!
Can I Make This Salad Ahead of Time?
Yes, you can prepare the components (like the rice and vegetables) a few hours in advance and store them separately. Just combine everything and add the dressing right before serving to prevent the avocado from browning and the crispy shallots from getting soggy!
