Tuna Avocado Sushi Crispy Rice Salad

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Tuna Avocado Sushi Crispy Rice Salad

Fresh, crunchy, and loaded with flavor, this gorgeous tuna avocado sushi crispy rice salad is like if a sushi roll and a salad had a baby. You've got all those sushi-inspired elements - creamy avocado, protein-packed tuna, sweet mango, edamame, and sushi ginger - tossed with crispy sesame rice and a zingy sweet chili dressing. It's a particularly lovely way to jazz up canned tuna.

Prep Time10

Cook Time15

Total Time25

Course: Salad

Cuisine: asian

Keyword: crispy rice salad, tuna salad

Servings: servings

Calories: 478kcal

Author: Kate Phillips

Ingredients

For the crispy rice salad -

2 cups cooked rice or ⅔ cup uncooked long-grain rice
1 tablespoon sesame oil
1 tablespoon light soy sauce
2 x 5 oz cans of tuna in spring water, brine, or oil drained
1 cup frozen, shelled edamame beans defrosted
1 cucumber diced
1 avocado diced
1 mango diced
3 scallions (spring onions), finely sliced
A handful of cilantro (coriander), chopped
¼ cup pickled sushi ginger sliced
⅓ cup crispy onions
1 tablespoon furikake seasoning or sesame seeds

For the sweet chili dressing -

2 tablespoons rice vinegar or apple cider vinegar or white vinegar
2 tablespoons sweet chili jam or sweet chili sauce
1 tablespoon sesame oil
1 tablespoon olive oil
2 teaspoons light soy sauce
1 garlic clove crushed
1- inch piece of ginger grated (or 1 teaspoon of ginger paste)

Instructions

Cook your rice (skip this step if you're using leftover rice).
Add ⅔ cup of rice to a small saucepan you have a lid for. Add 1 cup of water, then set the pan over high heat. When the water gets a little foamy on top, place the lid on, reduce the heat to low, and cook for 12 minutes.
Remove from the heat (still with the lid on), and set it aside for another 10 minutes to finish steaming. After this, fluff up the grains with a fork, then spread onto a baking pan or plate tray lined with parchment paper. Pop it into the fridge to cool for at least 10 minutes.
Air-fry the crispy rice.
Remove the tray from your air fryer basket and add the rice directly into the base. Drizzle with 1 tablespoon of sesame oil and 1 tablespoon of light soy sauce. Mix to combine well, then air fry at 400°F (200°C) for 15 minutes, stirring a couple of times to ensure even crisping.

MAKE IT IN THE OVEN: Line a baking sheet with parchment paper and add your cooked rice. Drizzle with 1 tablespoon of sesame oil and 1 tablespoon of light soy sauce. Mix to combine well, then transfer to the oven and bake for 25 - 30 minutes.

Check the rice after 15 minutes to see how it's going - some ovens are a little uneven, and you may want to rotate the tray.

Make the sweet chili dressing.
To a jar you have a lid for, or a small bowl, add 2 tablespoons rice wine vinegar, 2 tablespoons sweet chili jam, 1 tablespoon olive oil, 1 tablespoon sesame oil, 2 teaspoons light soy sauce, the crushed garlic, and grated ginger.
Pop the lid on the jar and shake well to combine, or mix the dressing in the bowl with a fork.

PRO TIP: You can loosen the dressing with a little water if you like.

Assemble the salad and serve.
Add the drained tuna, defrosted edamame beans, diced cucumber, diced avocado, diced mango, chopped scallions, cilantro leaves, crispy onions, and sushi ginger to a large bowl. Pour over the crispy rice, then pour the dressing on top. Toss gently to combine. Top with furikake seasoning or sesame seeds, then serve while lovely and crunchy.

Notes

PREP AHEAD: It's best to serve the salad right after you've added the crispy rice and the dressing, as the rice will soften over time and lose its crispiness. This is fine if you're making this for yourself, but if you're entertaining, wait until you're ready to serve before finishing the salad. Once mixed, it will keep well for four days in the fridge.

INGREDIENT NOTES: Play around with the salad ingredients, based on what you like and what you have on hand. You could add frozen (thawed) peas, or green beans, bean sprouts, asparagus or broccoli florets. Swap the cilantro for mint, Thai basil or chives. And while this is lovely with canned tuna, it's also gorgeous with fresh, sushi-grade tuna.

Nutrition