Crispy Rice Salad with Avocado (Print Version)

Pan-fried crispy rice with avocado, zesty spicy tuna, cucumber and sesame-lime dressing for textural contrast.

# 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 ounces sashimi-grade tuna, finely diced
07 - 2 tablespoons mayonnaise (Japanese-style, e.g., Kewpie)
08 - 1 tablespoon sriracha or other chili sauce
09 - 1 teaspoon soy sauce
10 - 1 teaspoon toasted sesame oil
11 - 1 green onion, finely 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 chopped cilantro or shiso leaves (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

# Recipe Steps:

01 - Combine cooled sushi rice with rice vinegar, sugar and salt until evenly seasoned. Press the rice firmly into a 1-inch-thick slab on a parchment-lined tray and chill in the refrigerator for 10 minutes to set.
02 - Heat vegetable oil in a nonstick skillet over medium-high heat. Cut the chilled rice slab into small squares or rectangles. Fry the pieces 2–3 minutes per side, or until golden and crisp. Transfer to paper towels to drain and cool.
03 - In a bowl, whisk together mayonnaise, sriracha, soy sauce and toasted sesame oil. Gently fold in the diced tuna and sliced green onion until coated. Keep chilled until assembly.
04 - Toss avocado, cucumber, radishes, edamame (if using) and chopped cilantro or shiso in a bowl; handle the avocado gently to preserve its texture.
05 - Whisk soy sauce, rice vinegar, lime juice, honey (or agave) and grated ginger with toasted sesame oil until emulsified.
06 - Arrange crispy rice squares on serving plates. Top each square with a spoonful of spicy tuna. Surround with the salad mix, drizzle with the dressing and finish with a sprinkle of toasted sesame seeds. Serve immediately.

# Expert Suggestions:

01 -
  • The rice is so crispy it crackles in your mouth and makes you feel like a chef even if you cheat and use day-old rice.
  • Spicy, zingy tuna and buttery avocado mean every bite is a different kind of delicious.
02 -
  • Don’t try to rush the rice chilling process—if you skip this, it will fall apart in the pan and you’ll curse the cleanup.
  • I once thought regular mayo would suffice, but the first time I used Kewpie, the difference in creaminess was honestly wild.
03 -
  • Wipe the knife with a damp towel before each rice cut for super clean edges.
  • Mix the spicy tuna at the very last second so it doesn’t lose its glossy texture.
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