Crispy Rice Salad with Avocado (Printable version)

Crispy fried rice squares with spicy tuna, avocado, cucumber and sesame-lime dressing for four.

# Ingredient List:

→ Crispy rice

01 - 2 cups cooked sushi rice, cooled
02 - 1 tablespoon rice vinegar
03 - 1 teaspoon granulated sugar
04 - 1/2 teaspoon fine salt
05 - 2 tablespoons vegetable oil (for frying)

→ Spicy tuna

06 - 7.1 ounces sashimi-grade tuna, finely diced
07 - 2 tablespoons Japanese-style mayonnaise (eg. Kewpie)
08 - 1 tablespoon sriracha or other chili sauce
09 - 1 teaspoon soy sauce
10 - 1 teaspoon toasted sesame oil
11 - 1 green onion, thinly sliced

→ Salad

12 - 1 large ripe avocado, diced
13 - 1 cup cucumber, diced
14 - 1/4 cup radishes, thinly sliced
15 - 1/4 cup shelled edamame (optional)
16 - 2 tablespoons toasted sesame seeds
17 - 2 tablespoons fresh cilantro or shiso, chopped (optional)

→ Dressing

18 - 2 tablespoons soy sauce
19 - 1 tablespoon rice vinegar
20 - 1 tablespoon fresh lime juice
21 - 1 teaspoon honey or agave syrup
22 - 1 teaspoon grated fresh ginger
23 - 1 tablespoon toasted sesame oil

# How-To Steps:

01 - Combine cooled sushi rice with rice vinegar, sugar and salt; press into a 1-inch-thick slab on a parchment-lined tray and refrigerate for 10 minutes to firm.
02 - Cut the chilled rice slab into small squares or rectangles. Heat vegetable oil in a nonstick skillet over medium-high and fry rice pieces until golden and crisp, about 2–3 minutes per side; drain briefly on paper towels and cool slightly.
03 - Whisk together mayonnaise, sriracha, soy sauce and sesame oil in a bowl; fold in diced tuna and sliced green onion gently to coat, keeping the mixture chilled until assembly.
04 - Toss diced avocado, cucumber, radishes, edamame (if using) and chopped cilantro or shiso in a bowl; handle avocado gently to preserve texture.
05 - Whisk soy sauce, rice vinegar, lime juice, honey, grated ginger and toasted sesame oil until emulsified; taste and adjust acidity or sweetness as needed.
06 - Arrange crispy rice squares on plates, top each with a spoonful of spicy tuna, surround with the salad mixture, drizzle dressing over the salad and tuna, and finish with a sprinkle of toasted sesame seeds. Serve immediately.

# Expert Advice:

01 -
  • The trick of pan-frying chilled rice makes every bite taste like you snuck a treat from your favorite sushi bar.
  • This salad pulls together in under an hour, but looks and tastes like you splurged on dinner out.
02 -
  • If the rice isn’t completely cool and firm, it’ll fall apart in the pan and refuse to crisp.
  • Tossing avocado too roughly or too soon mashes it instead of letting those creamy cubes hold their ground.
03 -
  • Fry rice squares in batches and don’t crowd the pan, or they’ll steam instead of crisp.
  • Chill the cut rice for a few extra minutes if your kitchen is warm—it’s worth the wait.
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