This Tuna Avocado Crispy Rice Salad is fresh and crunchy! It combines tender tuna and creamy avocado with crispy rice for a fun twist. It’s like a party in your bowl!
Let’s be honest, who can resist crispy rice? I love adding a splash of soy sauce on top for extra flavor. This salad is not only tasty but also super easy to whip up—perfect for a quick meal!
Key Ingredients & Substitutions
Sushi Rice: Sushi rice is sticky and helps hold the salad together. If you don’t have sushi rice, you can use any short-grain rice. Just make sure to rinse it well to get rid of excess starch for better texture.
Tuna Steak: Fresh tuna is essential for this dish, but if you want a different protein or don’t have fresh tuna, consider using cooked shrimp or even canned tuna (preferably in water). Just mix it in without searing!
Panko Breadcrumbs: I love using panko for its light and crunchy texture. If you’re gluten-free, try using gluten-free breadcrumbs or crushed rice crackers as an alternative. It keeps that crunch factor!
Avocado: Ripe avocado adds creaminess. If avocados are out of season or hard to find, you could use diced cucumber for crunch instead, though it will change the flavor profile slightly.
How Do I Get Perfectly Crispy Rice?
Crispy rice adds a fantastic texture contrast. Here’s how to get it just right:
- After cooking and cooling the sushi rice, spread it out on a baking sheet; this helps evaporate excess moisture.
- When frying, use medium heat. This lets the rice crisp evenly without burning.
- Don’t rush the cooking! Let the rice sit undisturbed for a few minutes to develop a lovely crust.
- When flipping, use a spatula to lift sections and let the other side fry until golden and crispy, about another 3-5 minutes.
Enjoy the process, and don’t worry if it takes a few tries to get the crunch just right. Each attempt will bring you closer!
Tuna Avocado Crispy Rice Salad
Ingredients You’ll Need:
For the Salad:
- 1 cup sushi rice (or short grain rice)
- 1 1/4 cups water
- 1 ripe avocado, diced
- 1/2 lb fresh tuna steak
- 1/2 cup panko breadcrumbs
- 1 green chili (jalapeño or serrano), thinly sliced
- 2 scallions, chopped (white and green parts separated)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- 1 tsp sugar
- 2 tbsp neutral oil (canola or vegetable oil) for frying
- 1 tbsp sriracha or chili sauce
- Fresh cilantro for garnish
- Salt and pepper to taste
How Much Time Will You Need?
This Tuna Avocado Crispy Rice Salad takes about 30 minutes to prepare. You’ll spend about 15 minutes cooking the rice and tuna, and then the rest is just combining and frying to get it crispy. It’s quick, fresh, and fun to make!
Step-by-Step Instructions:
1. Preparing the Rice:
Start by rinsing the sushi rice under cold running water until the water runs clear. This removes excess starch so your rice won’t be sticky. Add the rinsed rice and water to a saucepan, bring it to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15 minutes until the rice is tender and all the water has been absorbed. Once done, remove from heat and let it cool.
2. Seasoning the Rice:
Once the rice cools a bit, spread it out on a baking sheet to dry slightly. Then, gently mix in the rice vinegar, sugar, and a pinch of salt. This will give the rice extra flavor. Set it aside while you prep the other ingredients.
3. Preparing the Tuna:
Cut the fresh tuna steak into thick slices about 1/2 inch thick. Season both sides with salt and pepper to enhance the flavor. Prepare a shallow dish and fill it with panko breadcrumbs. Coat each tuna slice lightly in the breadcrumbs for a crispy outside.
4. Cooking the Tuna:
In a non-stick skillet, heat the neutral oil over medium-high heat. Once hot, quickly sear the tuna slices for just 15-20 seconds on each side. You want them crispy on the outside but still rare inside. Once done, move the tuna to a plate and set aside.
5. Making Crispy Rice:
In the same skillet, add the seasoned rice and use a spatula to press it down slightly. Cook over medium heat, allowing it to crisp up on the bottom for about 3-5 minutes. Gently flip sections to crisp the other side as well. Break the crispy rice into bite-sized pieces once it is golden and crispy.
6. Assembling the Salad:
In a large bowl, combine the crispy rice, diced avocado, sliced white parts of the scallions, and a handful of chopped cilantro. Drizzle your soy sauce and sesame oil over the mix and toss everything together gently to combine.
7. Final Touches:
On a serving plate, arrange the crispy seared tuna slices on top of the salad. Garnish with sliced green chilies and the green parts of the scallions. Drizzle with sriracha for that spicy kick!
8. Serving:
Serve this delicious Tuna Avocado Crispy Rice Salad immediately. Enjoy every bite of the crispy rice, creamy avocado, and tender tuna with fresh spicy accents!
This dish beautifully balances textures and flavors, making it a delightful meal any time. Happy cooking!
Can I Use Frozen Tuna for This Recipe?
While fresh tuna provides the best flavor and texture, you can use frozen tuna if needed. Just make sure to thaw it completely in the fridge before using it. Pat it dry with paper towels to remove excess moisture before searing.
What Can I Substitute for Panko Breadcrumbs?
If you don’t have panko breadcrumbs, you can use regular breadcrumbs or crushed crackers for a similar crunch. If you need a gluten-free option, crushed rice crackers work well as a substitute!
How Should I Store Leftovers?
If you have leftovers, store them in an airtight container in the fridge for up to 2 days. However, the crispy rice may lose its texture. To reheat, gently warm the rice in a skillet to restore some crispiness, and serve the tuna cold or at room temperature.
Can I Prepare This Salad in Advance?
You can prepare the crispy rice and tuna ahead of time, but it’s best to assemble the salad just before serving. This keeps the rice crispy and ensures the avocado stays fresh and vibrant.
