Crispy Rice Salad Avocado Tuna (Printable)

Pan-fried crispy rice topped with spicy tuna, avocado, cucumber and radish, finished with sesame and lime.

# What You Need:

→ Crispy rice

01 - 2 cups cooked sushi rice, cooled
02 - 1 tablespoon rice vinegar
03 - 1 teaspoon granulated sugar
04 - 1/2 teaspoon fine salt
05 - 2 tablespoons vegetable oil, for frying

→ Spicy tuna

06 - 7 oz sashimi-grade tuna, finely diced
07 - 2 tablespoons mayonnaise (Japanese-style preferred)
08 - 1 tablespoon sriracha or similar chili sauce
09 - 1 teaspoon soy sauce
10 - 1 teaspoon toasted sesame oil
11 - 1 green onion, thinly sliced

→ Salad

12 - 1 large ripe avocado, diced
13 - 1 cup cucumber, diced
14 - 1/4 cup radishes, thinly sliced
15 - 1/4 cup shelled edamame (optional)
16 - 2 tablespoons toasted sesame seeds
17 - 2 tablespoons fresh cilantro or shiso leaves, chopped (optional)

→ Dressing

18 - 2 tablespoons soy sauce
19 - 1 tablespoon rice vinegar
20 - 1 tablespoon fresh lime juice
21 - 1 teaspoon honey or agave syrup
22 - 1 teaspoon finely grated fresh ginger
23 - 1 tablespoon toasted sesame oil

# Directions:

01 - Fold rice vinegar, sugar and salt into the cooled sushi rice until evenly combined. Press the rice into a 1-inch-thick slab on parchment and refrigerate for 10 minutes to firm.
02 - Remove chilled rice from parchment and cut into small squares or rectangles suited for individual portions.
03 - Heat vegetable oil in a nonstick skillet over medium-high heat. Fry rice pieces, 2–3 minutes per side, until golden and crisp; transfer to paper towels to drain and cool briefly.
04 - Combine mayonnaise, sriracha, soy sauce and toasted sesame oil in a bowl. Gently fold in diced tuna and sliced green onion until evenly coated; keep chilled until assembling.
05 - In a separate bowl, combine diced avocado, cucumber, radishes, edamame (if using) and chopped herbs; toss lightly to combine and hold chilled.
06 - Whisk together soy sauce, rice vinegar, lime juice, honey (or agave), grated ginger and toasted sesame oil until emulsified.
07 - Arrange crispy rice squares on individual plates, top each with a spoonful of spicy tuna, surround with the salad mix, drizzle dressing over the salad and tuna, then finish with toasted sesame seeds. Serve immediately to preserve crispness.

# Expert Suggestions:

01 -
  • You'll secretly love how these crispy rice bites make you feel like a sushi chef without hours of practice.
  • It's the salad that made even my skeptical friend ask for seconds—it's just that good.
02 -
  • If the rice isn't chilled and firmly packed, it tends to fall apart in the pan—definitely learned that on my first attempt.
  • I only realized later that a squeeze of lime boosts the dressing in a way lemon just never could—it lights everything up.
03 -
  • Pressing the rice firmly but not smashing it helps achieve a tender interior and crisp shell without crumbling.
  • Stirring a pinch of salt and toasted sesame seeds into the sushi rice before shaping brings out its subtle flavors even more.
Return