Print

Tuna Avocado Crispy Rice Salad

Save Recipe
Save Recipe

Experience a fusion of textures and flavors with this Tuna Avocado Crispy Rice Salad. Each crispy rice bite bursts with fresh sushi-grade tuna, creamy avocado, and a hint of lime, creating a delightful dish perfect for any occasion. This vibrant salad is not only visually stunning but also easy to prepare in just 30 minutes, making it an ideal choice for warm days or festive gatherings.

Ingredients

Scale
  • 2 cups cooked sushi rice
  • 1/2 cup vegetable oil (for frying)
  • 8 oz sushi-grade tuna, diced
  • 1 ripe avocado, diced
  • 1 English cucumber, diced
  • 1 tbsp sesame oil
  • 2 tbsp low-sodium soy sauce
  • Juice of 1 lime (about 2 tbsp)
  • 2 green onions, sliced
  • Microgreens or sprouts (optional)

Instructions

  1. Prepare the Crispy Rice: Heat vegetable oil in a skillet over medium-high heat until shimmering. Spoon cooked sushi rice into small mounds and flatten slightly. Fry for about 3-4 minutes on each side until golden brown. Drain on paper towels.
  2. Marinate the Tuna: In a bowl, combine diced tuna with soy sauce, sesame oil, and lime juice. Let marinate for 10-15 minutes.
  3. Mix Veggies: In another bowl, gently toss diced avocado and cucumber with lime juice and sliced green onions.
  4. Assemble the Salad: On each crispy rice piece, layer marinated tuna followed by the avocado-cucumber mixture. Top with microgreens or sprouts if desired.
  5. Serve Immediately: Enjoy the crunchy textures and fresh flavors.

Nutrition

Keywords: For added flavor, consider drizzling a spicy mayo over the salad before serving. Substitute tuna with grilled chicken or tofu for variations. Store leftovers in an airtight container in the fridge for up to two days; keep crispy rice separate.

Find it online: https://masonrecipes.com/irresistible-tuna-avocado-crispy-rice-salad-recipe/