Crispy Rice Sushi Tuna Salad
Crispy Rice Sushi Tuna Salad
Ingredients
For the Crispy Rice
- 3 cups cooked sushi rice
- 1 tablespoon olive oil
For the Salad
- 1 cucumber, large
- 1 avocado
- 3 green onions
- 10 ounces canned tuna, drained
- as needed lettuce
- as needed sesame seeds
For the Dressing
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
Instructions
- 1
Heat 1 tablespoon of olive oil in a large non-stick pan over medium heat. Press the 3 cups of cooked sushi rice evenly into the hot pan, forming a compact layer.
⏱️ 2 min
- 2
Cook the rice for 5 to 7 minutes per side, or until it is golden brown and crispy. Carefully flip the rice to cook the other side.
⏱️ 12 min
- 3
Remove the crispy rice from the pan and let it cool slightly on a cutting board. Once cool enough to handle, slice it into 1-inch squares.
⏱️ 3 min
- 4
While the rice is cooking and cooling, prepare the vegetables. Chop the large cucumber into bite-sized pieces. Dice the avocado. Slice the green onions, reserving some for garnish.
⏱️ 5 min
- 5
In a small bowl, whisk together the 1/4 cup of mayonnaise, 1 tablespoon of sriracha, 1 tablespoon of soy sauce, and 1 tablespoon of rice vinegar until well combined and smooth.
⏱️ 2 min
- 6
In a separate medium bowl, combine the 10 ounces of drained canned tuna with the prepared dressing. Mix well to ensure the tuna is fully coated.
⏱️ 3 min
- 7
To assemble the salad, start with a base of fresh lettuce on individual plates or in a large serving bowl.
⏱️ 1 min
- 8
Arrange the chopped cucumber, diced avocado, and crispy rice squares over the lettuce.
⏱️ 2 min
- 9
Spoon the dressed tuna mixture over the salad components. Garnish with the reserved chopped green onions and a sprinkle of sesame seeds.
⏱️ 2 min
- 10
Serve immediately and enjoy this flavorful and textural salad.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Rice Sushi Tuna Salad
For the Crispy Rice
- 3 cups cooked sushi rice
- 1 tablespoon olive oil
For the Salad
- 1 cucumber, large
- 1 avocado
- 3 green onions
- 10 ounces canned tuna, drained
- as needed lettuce
- as needed sesame seeds
For the Dressing
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
Instructions
- 1
Heat 1 tablespoon of olive oil in a large non-stick pan over medium heat. Press the 3 cups of cooked sushi rice evenly into the hot pan, forming a compact layer.
⏱️ 2 min - 2
Cook the rice for 5 to 7 minutes per side, or until it is golden brown and crispy. Carefully flip the rice to cook the other side.
⏱️ 12 min - 3
Remove the crispy rice from the pan and let it cool slightly on a cutting board. Once cool enough to handle, slice it into 1-inch squares.
⏱️ 3 min - 4
While the rice is cooking and cooling, prepare the vegetables. Chop the large cucumber into bite-sized pieces. Dice the avocado. Slice the green onions, reserving some for garnish.
⏱️ 5 min - 5
In a small bowl, whisk together the 1/4 cup of mayonnaise, 1 tablespoon of sriracha, 1 tablespoon of soy sauce, and 1 tablespoon of rice vinegar until well combined and smooth.
⏱️ 2 min - 6
In a separate medium bowl, combine the 10 ounces of drained canned tuna with the prepared dressing. Mix well to ensure the tuna is fully coated.
⏱️ 3 min - 7
To assemble the salad, start with a base of fresh lettuce on individual plates or in a large serving bowl.
⏱️ 1 min - 8
Arrange the chopped cucumber, diced avocado, and crispy rice squares over the lettuce.
⏱️ 2 min - 9
Spoon the dressed tuna mixture over the salad components. Garnish with the reserved chopped green onions and a sprinkle of sesame seeds.
⏱️ 2 min - 10
Serve immediately and enjoy this flavorful and textural salad.