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Crunchy, creamy, and bursting with flavor, the Tuna Avocado Crispy Rice Salad is a delightful dish that elevates your dining experience without the fuss. This recipe has quickly become my go-to for those evenings when I crave something special but want to keep things simple. The magic lies in the combination of crispy rice, lush avocado, and protein-packed tuna, creating a texture-rich masterpiece that never fails to impress.
I first crafted this Tuna Avocado Crispy Rice Salad on a whim, needing a dish that exuded elegance yet used pantry staples. The resounding praise and recipe requests from my dinner guests solidified its place in my regular meal rotation. The star of this salad is undoubtedly the crispy rice, a technique inspired by upscale Japanese eateries, where patience is key to achieving that perfect golden crust.
Whether you’re hosting a gathering or simply treating yourself to a special meal, this salad is a winner. The marriage of flavors and textures in the Tuna Avocado Crispy Rice Salad promises a dining experience that is both comforting and sophisticated. So, roll up your sleeves, gather your ingredients, and let’s dive into creating this culinary masterpiece together.
Quick Benefits
- Textural masterpiece: The combination of crispy rice, creamy avocado, and protein-packed tuna creates a satisfying and visually appealing dish.
- Easy meal option: Perfect for busy nights when you want something special without spending hours in the kitchen, making it a go-to recipe.
- Adaptable and versatile: Allows for ingredient substitutions like salmon or tofu, making it customizable to suit different preferences and dietary needs.
- Make-ahead friendly: Components can be prepared separately ahead of time for meal prep, maintaining optimal texture and flavor.
Why You’ll Love This Crispy Tuna Avocado Rice Salad Recipe Recipe
- Textural Delight: The crispy rice paired with creamy avocado and protein-packed tuna creates a satisfying mix of textures with each bite.
- Effortless Elegance: Impress guests or treat yourself to a special meal without spending hours in the kitchen.
- Versatile Adaptation: Easily customize the recipe with ingredient swaps like salmon, brown rice, or tofu for different flavor profiles and dietary preferences.
- Make-Ahead Friendly: Perfect for meal prep, components can be prepared in advance and assembled just before serving without compromising on taste or texture.
- Inspired Fusion: Combining elements from Japanese and Hawaiian cuisines, this salad offers a unique twist on traditional dishes like poke bowls in a more accessible format.
- Beautiful Presentation: Serve family-style in a large bowl to showcase the vibrant colors and textures, making it a visually appealing dish for any occasion.
- Creative Pairings: Enjoy as a standalone meal, with a soft-boiled egg, miso soup, or use it as a filling for nori wraps or rice paper rolls for a fusion-inspired appetizer.
Ingredients for Crispy Tuna Avocado Rice Salad Recipe
Crispy Rice
- 3 cups (555 g) cooked jasmine or sushi rice, cooled
- 2 tbsp olive oil
- 2 tbsp sesame oil
- 2 tbsp tamari or all-purpose soy sauce
- 1 tsp dark soy sauce (optional)
Dressing
- 2 tbsp rice wine vinegar
- ½ cup (125 g) whole-egg mayonnaise
- 2 tbsp sesame oil
- 1 tbsp sriracha (optional)
- 3 tbsp tamari or all-purpose soy sauce
- 1 tbsp honey
Salad
- 1 fresh jalapeño, sliced (optional)
- 2 Lebanese cucumbers, sliced into half-moons
- 1 cup (140 g) frozen edamame beans, thawed
- 425 g canned tuna in oil, drained
- 2 spring onions (scallions), finely sliced
- 1 tsp black sesame seeds
- Chilli crisp or oil (optional)
- 1 avocado, diced
How to Make Crispy Tuna Avocado Rice Salad Recipe
Step 1: Prepare Crispy Rice
Preheat oven to 220°C (425°F) (200°C/400°F fan-forced). Spread cooked and cooled rice on a baking tray lined with baking paper. Drizzle with tamari, dark soy sauce, sesame oil, and olive oil. Toss to coat evenly and spread out in a thin layer. Bake for 40-50 minutes, stirring every 15 minutes for even browning.
Step 2: Prepare Dressing
In a medium bowl, combine mayonnaise, tamari, rice wine vinegar, sesame oil, honey, and sriracha (optional). Set aside.
Step 3: Assemble Salad
Combine tuna, cucumber, edamame beans, avocado, spring onion, and crispy rice in a large bowl. Drizzle with dressing. Sprinkle with sesame seeds, chilli crisp, and jalapeños (optional). Toss just before serving.
Storage Tips
Once the tuna avocado crispy rice salad is prepared, it is essential to store it properly to maintain its delicious flavors and textures. To keep the crispy rice crunchy, it is best to store the components separately. The dressing can be stored in a sealed container in the refrigerator for up to 5 days. The crispy rice should be kept in an airtight container at room temperature for 2-3 days to preserve its crunchiness. When ready to enjoy the salad, simply assemble the components just before serving to ensure the best taste and texture.
For those looking to meal prep or make ahead of time, preparing the components separately allows for easy assembly when it’s time to eat. By storing the crispy rice and dressing separately, you can maintain the salad’s integrity and prevent the rice from losing its crunch. This method ensures that each element retains its optimal texture until it’s time to combine them for a fresh and satisfying meal. Whether enjoying it as a quick weeknight dinner or serving it at a gathering, storing the tuna avocado crispy rice salad components separately is key to preserving its flavors and textures.
Ingredient Substitutions
If you don’t have jasmine or sushi rice on hand, you can use other types of rice like basmati or long-grain white rice as a substitute. Just adjust the cooking method and time accordingly to ensure the rice is cooked and cooled properly for the salad.
For a vegetarian version of this salad, you can replace the tuna with chickpeas or marinated tofu. Chickpeas can provide a similar protein-packed element, while marinated and pan-fried tofu can offer a crispy texture similar to the tuna. Make sure to season and prepare the tofu or chickpeas according to your taste preferences before adding them to the salad.
If you’re looking to add more vegetables or switch up the salad’s flavors, consider using different toppings like toasted sesame seeds, sliced radishes, pickled ginger, or fresh herbs like cilantro. These additions can enhance the dish with new textures and flavors while keeping it fresh and colorful. Feel free to get creative with the toppings based on what you have available or your personal preferences.
Serving Suggestions
For a visually stunning presentation, serve the Tuna Avocado Crispy Rice Salad in individual mini rice bowls or sushi boats. Layer the crispy rice at the bottom, followed by a generous scoop of the tuna-avocado mixture, and top with a sprinkle of black sesame seeds and a drizzle of chili oil for a pop of color and flavor.
To elevate the dish further, consider serving the salad inside hollowed-out avocado halves. Simply scoop out some of the avocado flesh to create a larger well, then fill it with the tuna-avocado mixture and crispy rice for a beautiful and Instagram-worthy presentation. Garnish with sliced jalapeños and a sprinkle of black sesame seeds to add a touch of heat and crunch to each bite.
FAQs for Crispy Tuna Avocado Rice Salad Recipe
Can I use brown rice instead of jasmine or sushi rice in this recipe?
Yes, brown rice can be a suitable alternative for a nuttier flavor and added fiber, though the texture may differ slightly from using jasmine or sushi rice.
Can I make this recipe ahead of time for meal prep?
Yes, you can prepare the components (crispy rice, dressing, and sliced vegetables) separately ahead of time. To maintain optimal texture, toss them together just before serving.
Can I use canned tuna in brine instead of tuna in oil?
While you can use tuna in brine, tuna in oil provides a richer texture. If using tuna in brine, ensure to drain it well before combining with other ingredients.
What are some alternative ingredients I can use in this salad?
You can try substituting salmon for tuna, frozen peas or steamed green beans for edamame, or firm tofu for a vegetarian option. Additionally, consider adding toasted sesame seeds, sliced radishes, pickled ginger, or cilantro for extra flavor.
Conclusion
The journey of creating and enjoying this Tuna Avocado Crispy Rice Salad has been a delightful one, filled with flavors and textures that never fail to impress. Whether you’re making it for a quick weeknight dinner or a gathering with friends, this salad is sure to leave everyone satisfied and asking for more.
Remember, the key to success with this Tuna Avocado Crispy Rice Salad lies in the details – from the perfectly crispy rice to the creamy avocado and flavorful tuna. Embrace the process, get creative with your variations, and don’t be afraid to make it your own. This salad is a celebration of fresh, vibrant ingredients coming together harmoniously, and I hope it brings as much joy to your table as it has to mine. Cheers to many more delicious meals ahead with this Tuna Avocado Crispy Rice Salad!
Crispy Tuna Avocado Rice Salad Recipe
Crispy rice, creamy avocado, and protein-packed tuna come together in this textural masterpiece of a Tuna Avocado Crispy Rice Salad.
Prep Time15 Minutes
Cook Time50 Minutes
Total Time65 Minutes
CuisineFusion
Skill LevelEasy
Servings4 Servings
Ingredients
Crispy Rice
- 3 cups (555 g) cooked jasmine or sushi rice, cooled
- 2 tbsp olive oil
- 2 tbsp sesame oil
- 2 tbsp tamari or all-purpose soy sauce
- 1 tsp dark soy sauce (optional)
Dressing
- 2 tbsp rice wine vinegar
- ½ cup (125 g) whole-egg mayonnaise
- 2 tbsp sesame oil
- 1 tbsp sriracha (optional)
- 3 tbsp tamari or all-purpose soy sauce
- 1 tbsp honey
Salad
- 1 fresh jalapeño, sliced (optional)
- 2 Lebanese cucumbers, sliced into half-moons
- 1 cup (140 g) frozen edamame beans, thawed
- 425 g canned tuna in oil, drained
- 2 spring onions (scallions), finely sliced
- 1 tsp black sesame seeds
- Chilli crisp or oil (optional)
- 1 avocado, diced
Instructions
-
Prepare Crispy Rice: Preheat oven to 220°C (425°F) (200°C/400°F fan-forced). Spread cooked and cooled rice on a baking tray lined with baking paper. Drizzle with tamari, dark soy sauce, sesame oil, and olive oil. Toss to coat evenly and spread out in a thin layer. Bake for 40-50 minutes, stirring every 15 minutes for even browning.
-
Prepare Dressing: In a medium bowl, combine mayonnaise, tamari, rice wine vinegar, sesame oil, honey, and sriracha (optional). Set aside.
-
Assemble Salad: Combine tuna, cucumber, edamame beans, avocado, spring onion, and crispy rice in a large bowl. Drizzle with dressing. Sprinkle with sesame seeds, chilli crisp, and jalapeños (optional). Toss just before serving.
