This Tuna Avocado Crispy Rice Salad is a fun and fresh dish that pairs flaky tuna with creamy avocado on top of crunchy rice. Perfect for a healthy lunch or snack!
The crispy rice adds a delightful crunch, making every bite interesting. I love to make this salad when I want something quick yet satisfying. Who doesn’t enjoy a bit of texture in their meal? 😊
Key Ingredients & Substitutions
Sushi Rice: Sushi rice is a perfect choice for this salad due to its sticky texture. If you can’t find it, short-grain rice works well too. You could also use quinoa for a gluten-free option!
Tuna: Canned tuna is convenient, but using fresh tuna steak seared lightly is an excellent upgrade. You can swap it out for canned salmon if you prefer that flavor.
Avocado: A ripe avocado adds creaminess. If you’re avoiding avocados, consider using diced mango for a sweet addition or hummus for a creamy texture.
Panko Breadcrumbs: For a gluten-free option, there are gluten-free panko varieties. You can also use crushed crackers or simply skip this if you’d like to minimize crunch.
Edamame: These add a nice protein punch. If you can’t find them, feel free to substitute with green peas or chickpeas for a different flavor.
How Do You Toast Panko for That Perfect Crunch?
Toasting panko gives it a delightful crunch and a nutty flavor. Here’s how to do it:
- Heat your pan to medium and add olive oil or butter. This helps the panko crisp up and gives it flavor.
- Add the panko breadcrumbs and sesame seeds to the pan, stirring frequently. Keep an eye on them! They can go from perfectly toasted to burnt quickly.
- Once they are golden brown (this usually takes 3-5 minutes), remove them from heat and let them cool before using. This step elevates the dish significantly!
I usually combine sesame seeds with the panko since it adds even more flavor and texture. Enjoy!
How to Make Tuna Avocado Crispy Rice Salad
Ingredients You’ll Need:
- For the Salad:
- 1 cup cooked sushi rice or short-grain rice, chilled
- 1 can (5 oz) tuna in water or oil, drained and flaked
- 1 ripe avocado, peeled, pitted, and diced
- 1/2 cup cucumber, sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup shelled edamame (cooked)
- 2 green onions, sliced
- For the Crispy Topping:
- 2 tablespoons panko breadcrumbs
- 1 tablespoon sesame seeds (black or white)
- For the Dressing:
- 1 tablespoon soy sauce or tamari
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame oil
- For Toasting the Panko:
- 1 teaspoon olive oil or butter
- Optional:
- Pinch of chili flakes or chili powder for a spicy kick
- Salt and pepper to taste
How Much Time Will You Need?
This refreshing salad takes about 15 minutes to prepare. It’s a quick and easy, healthy option that can be made in no time, perfect for lunch or a light dinner!
Step-by-Step Instructions:
1. Prepare the Crispy Rice Topping:
Start by heating olive oil or butter in a small pan over medium heat. Once it’s melted and hot, add the panko breadcrumbs and sesame seeds. Stir them frequently until they are golden brown and crisp, which will take around 3-5 minutes. Once done, remove them from heat and set aside to cool.
2. Make the Dressing:
In a small bowl, combine the soy sauce, rice vinegar, and toasted sesame oil. Whisk them together until everything is well mixed. This simple dressing will enhance the flavors of the salad.
3. Mix the Salad Ingredients:
In a large mixing bowl, combine the chilled sushi rice, flaked tuna, cucumber slices, cherry tomato halves, and cooked edamame. These ingredients will create a colorful and nutritious base for your salad.
4. Combine the Dressing:
Pour the dressing over the rice mixture. Toss everything gently to coat all the ingredients evenly. Be careful not to mash the rice or the avocado.
5. Add the Avocado:
Next, carefully add the diced avocado to the salad mix. Gently fold it in so the pieces stay intact and deliciously creamy.
6. Serve the Salad:
Transfer the salad mixture into serving bowls. Top each bowl with the crispy panko and sesame seed topping for that delightful crunch.
7. Garnish and Enjoy:
Finish off by garnishing with sliced green onions and a pinch of chili flakes if desired. Serve immediately and enjoy the fresh flavors of creamy avocado, savory tuna, refreshing veggies, and that irresistible crispy crunch!
Can I Use Leftover Rice for This Salad?
Absolutely! Leftover rice works great for this salad. Just make sure it’s chilled before using. If it’s a bit clumpy, fluff it with a fork to separate the grains.
How Do I Store Leftovers?
To store leftovers, place them in an airtight container and refrigerate for up to 2 days. When you’re ready to enjoy it again, give it a gentle stir, and you can add a little more dressing if needed to refresh the flavors.
Can I Make This Salad Vegan?
Yes, you can! Simply replace the tuna with a plant-based protein like chickpeas or tofu and ensure that the soy sauce is vegan-friendly. The salad will still be delicious!
What Other Vegetables Can I Add?
Feel free to get creative! You can include chopped bell peppers, grated carrots, or even a handful of spinach for added nutrition. Just make sure to keep the textures balanced for a great crunch!
