Description
A refreshing and delicious Tuna Avocado Crispy Rice Salad that combines sushi rice, fresh vegetables, and a flavorful dressing.
Ingredients
Scale
- 1 cup sushi rice
- 1 ¼ cups water
- 1 teaspoon salt
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 can (5 oz) tuna, drained
- 1 ripe avocado, diced
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 2 green onions, sliced
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon sesame seeds
- Salt and pepper to taste
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed.
- Remove from heat and let it sit covered for 10 minutes.
- In a small bowl, mix the rice vinegar and sugar until dissolved.
- Once the rice has cooled slightly, gently fold in the vinegar mixture.
- Spread the rice on a baking sheet to cool completely.
- In a large bowl, combine the tuna, avocado, cucumber, cherry tomatoes, and green onions.
- In a separate small bowl, whisk together the sesame oil, soy sauce, lime juice, and a pinch of salt and pepper.
- Pour the dressing over the salad and toss gently to combine.
- To serve, scoop a portion of the cooled rice onto a plate and top with the tuna avocado mixture. Sprinkle with sesame seeds.
Notes
- For a crunchier texture, consider pan-frying the sushi rice in a little oil until golden brown before adding the salad on top.
- You can substitute the tuna with cooked shrimp or grilled chicken for a different protein option.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing and Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 30mg