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Tuna Avocado Crispy Rice Salad

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A refreshing, crunchy salad featuring crispy sushi-style rice squares topped with creamy tuna-avocado mix—bright, textural, and full of savory-sweet flavors.

Ingredients

Scale
  • 2 cups sushi rice (cooked and cooled)
  • 2 tbsp rice vinegar
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 1 can (5 oz/140 g) tuna in water, drained
  • 1 ripe avocado, diced
  • 2 tbsp mayonnaise
  • 1 tsp soy sauce
  • 1 tsp Sriracha (optional)
  • 1 green onion, finely sliced
  • 1 tbsp sesame seeds (black or white)
  • 2 tbsp neutral oil (canola or vegetable), for frying
  • Salt, to taste
  • Optional garnish: microgreens or nori strips

Instructions

  1. Mix rice vinegar, sugar, and sesame oil into the cooked sushi rice. Spread into a greased shallow dish and press to compact. Chill 20 minutes.
  2. Slice chilled rice block into 9–12 squares. Heat neutral oil in a nonstick skillet over medium-high heat.
  3. Fry rice squares 2–3 minutes per side until golden and crisp. Transfer to paper towels; lightly salt while warm.
  4. In a bowl, combine drained tuna, diced avocado, mayonnaise, soy sauce, Sriracha (if using), green onion, and sesame seeds. Gently stir to combine.
  5. Place crispy rice squares on a serving platter. Spoon tuna-avocado mixture onto each square.
  6. Garnish with microgreens or nori strips, and serve immediately.

Notes

  • Use chilled rice to help squares hold shape when frying.
  • Adjust Sriracha for mild or spicy heat.
  • Swap mayo for Greek yogurt for a lighter twist.
  • Make components ahead, but fry rice just before serving to keep it crispy.
  • Great as appetizer, snack, or light meal.

Nutrition

Find it online: https://ukfinda.com/tuna-avocado-crispy-rice-salad/