Crispy Rice Salad with Spicy Tuna
A fresh and filling salad featuring crunchy crispy rice, creamy avocado, and spicy tuna, perfect for a quick dinner solution.
Ingredients
Crispy Rice
- 2 to 3 cups cooked rice, cold is best for crisping
- 1 to 2 tablespoons oil for crisping the rice
Spicy Tuna Mixture
- 1 can tuna, drained well
- 2 to 3 tablespoons mayo
- 1 to 2 teaspoons sriracha
- 1 teaspoon soy sauce or tamari
- 1 teaspoon rice vinegar or lime juice
Salad Ingredients
- 1 each avocado, diced
- 1 each cucumber and/or shredded carrots
- 1 each green onions
- to taste sesame seeds
- optional nori strips, edamame, pickled ginger
Instructions
Crisping the Rice
- Heat oil in a skillet, press the cold rice into the pan, and let it cook until golden on the bottom.
- Flip in sections or toss gently and keep going until you have lots of crispy bits. Sprinkle with a pinch of salt.
Mixing the Spicy Tuna
- In a bowl, stir tuna, mayo, sriracha, soy sauce, and vinegar or lime. Adjust seasoning to taste.
Assembling the Salad
- In a big bowl, add crispy rice, cucumber, carrots, avocado, and green onion.
- Add the spicy tuna and gently toss. Top with sesame seeds and any other optional ingredients.
Notes
Do not overmix once the avocado is added. Store crispy rice separately if making ahead to maintain crunch.