Description
This Tuna Avocado Crispy Rice Salad is a delightful fusion dish combining perfectly seasoned sushi rice, crispy pan-fried rice squares, and fresh tuna and avocado mixtures. It offers a satisfying texture with crispy rice contrasted by creamy avocado and tender tuna, perfect as an appetizer or a light main course with Japanese-inspired flavors.
Ingredients
Scale
Rice Base
- 1 cup sushi rice, rinsed and cooked
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil (for frying)
Tuna Mixture
- 4 oz sushi-grade tuna, diced
- 1 tablespoon mayonnaise
- 1 teaspoon sriracha (optional)
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
Avocado Salad
- 1/2 avocado, diced
- 1/4 cup cucumber, finely diced
- 1/4 cup scallions, thinly sliced
Garnish
- 1 tablespoon furikake (optional)
Instructions
- Prepare the sushi rice: Cook the sushi rice according to the package instructions. Once cooked, season the rice with rice vinegar, sugar, and salt. Mix well to combine and let the flavors meld.
- Firm up and shape the rice: Press the seasoned rice into a parchment-lined dish to about 1/2-inch thickness. Chill in the refrigerator for at least 30 minutes to allow the rice to firm up, making it easier to cut.
- Cut and fry the rice squares: Once the rice is firm, cut it into bite-sized squares. Heat vegetable oil in a non-stick pan over medium heat. Fry the rice squares until they are golden and crispy on both sides. Drain on paper towels and allow them to cool slightly.
- Mix the tuna topping: In a bowl, combine the diced tuna with mayonnaise, sriracha (if using), soy sauce, sesame oil, and a pinch of salt and pepper. Stir gently to coat the tuna evenly without mashing it.
- Prepare the avocado salad: In a separate bowl, mix together the diced avocado, cucumber, and scallions. This will provide freshness and a crisp texture contrast.
- Assemble the crispy rice bites: Place a spoonful of the tuna mixture on each crispy rice square. Top each with a portion of the avocado salad mixture. For an extra touch of flavor and texture, sprinkle with furikake if desired.
- Serve immediately: These crispy rice bites are best served fresh to maintain their crispy texture and vibrant flavors.
Notes
- You can substitute canned tuna for sushi-grade tuna for a more accessible version, but the texture and flavor will be different.
- For a gluten-free option, replace soy sauce with tamari to avoid gluten.
- Ensure the oil is sufficiently hot before frying the rice squares to achieve a perfectly crispy texture without absorbing excess oil.
- Leftover crispy rice can lose its texture quickly, so enjoy these bites immediately after assembly.
