Welcome to a fresh take on sushi flavors in a delightful bowl format! This Tuna Avocado Crispy Rice Salad brings together the beloved combination of tender sushi-grade tuna and creamy avocado, but pairs them with addictively crunchy rice for a textural experience that will have you coming back for seconds.
Inspired by popular poke bowls and crispy rice appetizers found at trendy restaurants, this homemade version delivers restaurant-quality flavors with simple techniques. The contrast between the cool, velvety tuna and avocado against the warm, crispy rice creates a harmony that’s both satisfying and refreshing.
Why You’ll Love This
- Perfect balance of textures – crispy rice, tender tuna, and creamy avocado in every bite
- Impressive presentation that looks like it came from a high-end sushi restaurant
- Customizable heat level – adjust the spice to suit your preference
- Ready in under 45 minutes, making it doable for a special weeknight dinner
- Components can be prepped ahead for easy assembly when you’re ready to eat
Ingredients
- 3 cups (555 g) cooked jasmine or sushi rice, cooled
- 2 tbsp tamari or all-purpose soy sauce
- 1 tsp dark soy sauce (optional)
- 2 tbsp sesame oil
- 2 tbsp olive oil
- ½ cup (125 g) whole-egg mayonnaise
- 3 tbsp tamari or all-purpose soy sauce
- 2 tbsp rice wine vinegar
- 2 tbsp sesame oil
- 1 tbsp honey
- 1 tbsp sriracha (optional)
- 425 g canned tuna in oil, drained
- 2 Lebanese cucumbers, sliced into half-moons
- 1 cup (140 g) frozen edamame beans, thawed
- 1 avocado, diced
- 2 spring onions (scallions), finely sliced
- 1 tsp black sesame seeds
- Chilli crisp or oil (optional)
- 1 fresh jalapeño, sliced (optional)
Instructions
- Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Add the cooked and cooled rice to a baking tray lined with baking paper. Drizzle over the tamari, dark soy sauce (if using), sesame oil, and olive oil. Toss to coat the rice evenly. Spread the rice out in a thin layer. Bake for 40–50 minutes, stirring every 15 minutes for even browning.
- Whisk together mayonnaise, tamari, rice wine vinegar, sesame oil, honey, and sriracha (if using) in a medium bowl. Set aside.
- In a large bowl, mix tuna, cucumber, edamame beans, avocado, spring onion, and crispy rice. Drizzle dressing over the salad. Sprinkle with sesame seeds, chilli crisp, and jalapeños (if using). Toss at the table right before serving.
Tips & Variations
- If sushi-grade tuna isn’t available, substitute with cooked and cooled shrimp or smoked salmon
- For a vegetarian version, replace the tuna with cubed firm tofu marinated in the same sauce
- Make it spicier by adding a teaspoon of gochujang or wasabi to the tuna marinade
- For meal prep, keep all components separate and assemble just before eating to maintain the crispy texture
- Add cucumber or mango for extra freshness and crunch
- Short on time? Use leftover rice from yesterday’s dinner – day-old rice actually crisps up better!
Serving Suggestions
This Tuna Avocado Crispy Rice Salad makes a complete meal on its own, but you can enhance the experience with a few simple sides. Serve with a small bowl of miso soup for a restaurant-style presentation, or offer pickled ginger and extra soy sauce on the side for diners to adjust flavors to their liking.
For a more substantial meal, pair with edamame tossed in sea salt or a simple cucumber salad dressed with rice vinegar and sesame oil. A chilled glass of sake or a crisp Japanese beer complements the flavors beautifully.
Notes
- The crispy rice is best enjoyed immediately after cooking, as it will soften over time
- When selecting tuna, look for pieces that smell fresh and ocean-like with vibrant color
- Store any leftover components separately in airtight containers – rice and tuna will keep for up to 2 days in the refrigerator
- For food safety, always use the freshest sushi-grade fish from a reputable source
FAQs
Can I make this with regular rice instead of sushi rice?
While sushi rice gives the best texture and flavor due to its stickiness, you can substitute short-grain white rice. Long-grain varieties like jasmine or basmati won’t crisp up as well.
Is it safe to eat raw tuna at home?
Yes, if you purchase sushi-grade tuna from a reputable fishmonger or specialty store. This designation means the fish has been frozen to specific temperatures to eliminate parasites.
How do I know when the rice is crispy enough?
The bottom should be golden brown and make a crackling sound when you press down with a spatula. You’ll also smell a pleasant toasty aroma.
Can I prepare any parts of this dish ahead of time?
Yes! Cook the rice and marinate the tuna up to a day ahead, but only crisp the rice and dice the avocado just before serving for the best texture and freshness.
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