Welcome to the world of tantalizing flavors and delightful textures! Today, we’re diving into a recipe that is a feast for the senses: Tuna Avocado Crispy Rice Salad. Imagine the satisfying crunch of golden crispy rice, the tender flakiness of fresh tuna, and the creamy richness of avocado all layered together. This salad isn’t just another meal; it’s an experience—an explosion of flavor that brings together the best of land and sea in one vibrant dish.
This salad is perfect for any occasion, whether you’re looking for a quick weeknight dinner, a refreshing lunch, or a delightful dish to impress your guests at a gathering. The combination of ingredients not only offers a balance of nutrition but also a variety of textures and tastes that keep every bite interesting. Plus, it’s incredibly easy to whip up, making it suitable for both novice cooks and seasoned chefs alike.
Imagine serving this bright salad on a warm day, highlighting its fresh ingredients and vibrant colors. With layers of crunchy rice and creamy avocado, it’s a dish that offers comfort yet feels light and invigorating. So, let’s roll up our sleeves and create this delicious Tuna Avocado Crispy Rice Salad that’s sure to become a favorite!
Why You’ll Love This Tuna Avocado Crispy Rice Salad
- Delicious Flavor Combination: The mix of crispy rice, creamy avocado, and hearty tuna creates a delightful juxtaposition that’s simply irresistible.
- Nutritious Ingredients: Packed with healthy fats from avocado and protein from tuna, this salad offers nutritional value without sacrificing taste.
- Easy to Make: With simple steps and accessible ingredients, this recipe is a breeze to prepare.
- Customizable: Feel free to mix in your favorite vegetables or adjust the level of heat with optional chili crisp and jalapeño.
Preparation Phase & Tools to Use
Before diving into the preparation of your Tuna Avocado Crispy Rice Salad, it’s crucial to set up your kitchen for success. Start by gathering the following tools:
- A baking tray lined with parchment paper for crispy rice preparation
- A large mixing bowl for assembling the salad
- A whisk for combining dressings effectively
- Measuring spoons and cups to ensure accurate ingredient portions
- A sharp knife and cutting board for your vegetables and avocado
Next, it’s time to prepare your ingredients. Make sure your rice is cooked and cooled in advance, as this is necessary for achieving that desirable crunch later on. Dice your avocado and slice the cucumbers and spring onions to have everything ready for assembly. Lastly, don’t forget to check your pantry for the essential sauces and oils that will elevate this dish to new heights.
Ingredients
This Tuna Avocado Crispy Rice Salad serves 4 and requires the following ingredients:
- 2 tbsp sesame oil
- 1 tsp black sesame seeds
- 425 g canned tuna in oil, drained
- 2 tbsp olive oil
- 2 Lebanese cucumbers, sliced into half-moons
- 3 cups cooked jasmine or sushi rice (cooled)
- 1 tsp dark soy sauce (optional)
- 1 cup thawed edamame beans
- 2 spring onions, thinly sliced
- ½ cup whole-egg mayonnaise
- 3 tbsp tamari or soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sriracha (optional)
- 2 tbsp tamari or regular soy sauce
- 1 avocado, diced
- Chili crisp or oil (optional)
- 1 fresh jalapeño, sliced (optional)
Instructions
Step 1: Prepare the Crispy Rice
Start by preheating your oven to 425°F (220°C). In a large bowl, combine the cooked and cooled jasmine or sushi rice with sesame oil, olive oil, tamari, and dark soy sauce if you’re using it. Scrape the rice mixture onto a parchment-lined baking tray, spreading it out evenly. This step is crucial for ensuring that each grain gets that satisfying crunch as it bakes.
Slide your baking tray into the oven and allow the rice to bake for 40–50 minutes. Make sure you stir it every 15 minutes to ensure even crisping. You’re looking for a golden hue and a delightful crunch that will serve as the base of your salad.
Step 2: Whisk Together the Dressing
While your rice is baking, it’s the perfect time to make the dressing! In a separate bowl, combine the whole-egg mayonnaise, tamari or soy sauce, rice vinegar, sesame oil, honey, and sriracha if you desire an extra kick. Use a whisk to blend these ingredients until the mixture is smooth and creamy. This dressing is what ties all the components of the salad together, providing a luscious coat that enhances the flavors of every ingredient.
Step 3: Assemble the Salad
Once your rice is crispy and ready, it’s time to bring everything together! In a large mixing bowl, combine the drained tuna, half-moon sliced cucumbers, diced avocado, thawed edamame beans, and thinly sliced spring onions. Then, add in the crispy rice, gently tossing the ingredients together.
Next, drizzle in the dressing you’ve just prepared—start with half the amount and adjust based on your taste preference. Toss everything lightly, ensuring the dressing evenly coats all the ingredients without smashing the delicate avocado. For an extra flourish, sprinkle the top with black sesame seeds, and consider adding chili crisp or sliced jalapeño for a bit of heat.
Variations
- Protein: Swap the canned tuna with cooked shrimp, grilled chicken, or even tofu for a vegetarian alternative.
- Vegetables: Add or substitute vegetables like bell peppers, shredded carrots, or radishes to enhance the crunch and color.
- Spices: Experiment with different spices like garlic powder, ginger, or even a tangy lemon zest to brighten the dish further.
Cooking Notes
- Ensure your rice is completely cooled before mixing it with the oil and baking to achieve that crispy texture.
- If you prefer a less oily salad, consider using light mayonnaise or a yogurt-based dressing.
Serving Suggestions
- This salad is perfect on its own, but you can serve it alongside grilled vegetables or a light soup for a complete meal.
- Add a sprinkle of fresh herbs like cilantro or mint to elevate the flavors further.
Tips
- Prep all your ingredients before starting the cooking process to streamline your preparation.
- If you’re not consuming the salad immediately, keep the crispy rice separate to maintain its texture until you’re ready to serve.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
Nutritional Information
- Calories: Approximately 400 per serving
- Protein: 22 g
- Sodium: 900 mg
FAQs
Can I use frozen tuna for this recipe?
It is recommended to use canned tuna for a softer texture, but you can use frozen tuna if it’s cooked and flaked properly.
What can I substitute for rice vinegar?
You can use apple cider vinegar or white wine vinegar as alternative options if rice vinegar is unavailable.
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the crispy rice is best enjoyed fresh.
Is it possible to make this salad vegan?
Absolutely! Substitute tuna with chickpeas or jackfruit, and replace mayonnaise with a vegan alternative.
Conclusion
In conclusion, Tuna Avocado Crispy Rice Salad is not just a meal; it’s a celebration of flavors and textures that everyone can enjoy. Whether you’re meal prepping for the week or planning a special gathering, this salad is versatile enough to be adjusted to cater to your preferences. Its ease of preparation combined with its delightful taste makes it a mainstay in any kitchen. If you’ve enjoyed this recipe, feel free to share your experiences below or suggest your favorite variations! We can’t wait to hear how your salad turns out—happy cooking!
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Tuna Avocado Crispy Rice Salad
- Total Time: 65 minutes
- Yield: 4 servings 1x
Description
Tuna Avocado Crispy Rice Salad is a tantalizing mix of flavors and textures that is easy to prepare and delicious to eat.
Ingredients
- 2 tbsp sesame oil
- 1 tsp black sesame seeds
- 425 g canned tuna in oil, drained
- 2 tbsp olive oil
- 2 Lebanese cucumbers, sliced into half-moons
- 3 cups cooked jasmine or sushi rice (cooled)
- 1 tsp dark soy sauce (optional)
- 1 cup thawed edamame beans
- 2 spring onions, thinly sliced
- ½ cup whole-egg mayonnaise
- 3 tbsp tamari or soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sriracha (optional)
- 2 tbsp tamari or regular soy sauce
- 1 avocado, diced
- Chili crisp or oil (optional)
- 1 fresh jalapeño, sliced (optional)
Instructions
- Preheat your oven to 425°F (220°C). In a large bowl, combine the cooked and cooled jasmine or sushi rice with sesame oil, olive oil, tamari, and dark soy sauce if you’re using it. Scrape the rice mixture onto a parchment-lined baking tray, spreading it out evenly. Bake for 40–50 minutes, stirring every 15 minutes.
- In a separate bowl, combine the whole-egg mayonnaise, tamari or soy sauce, rice vinegar, sesame oil, honey, and sriracha if desired. Whisk until smooth and creamy.
- In a large mixing bowl, combine the drained tuna, sliced cucumbers, diced avocado, edamame beans, and sliced spring onions. Add the crispy rice, drizzle in the dressing, and toss gently.
Notes
Keep crispy rice separate until ready to serve to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Salad
Nutrition
- Calories: 400 kcal
- Sodium: 900 mg
- Protein: 22 g