Crispy Rice Salad with Avocado (Printable)

Crisp fried rice squares, creamy avocado and bold spicy tuna with sesame-lime dressing—sushi-inspired and vibrant.

# What You'll Need:

→ For the Crispy Rice

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

→ For the Spicy Tuna

06 - 200g sashimi-grade tuna, finely diced
07 - 2 tablespoons mayonnaise (preferably Japanese Kewpie)
08 - 1 tablespoon sriracha or other chili sauce
09 - 1 teaspoon soy sauce
10 - 1 teaspoon sesame oil
11 - 1 green onion, finely sliced

→ For the Salad

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

→ For the Dressing

18 - 2 tablespoons soy sauce
19 - 1 tablespoon rice vinegar
20 - 1 tablespoon 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 - Mix the cooled sushi rice with rice vinegar, sugar, and salt. Press into a 1-inch-thick slab on a parchment-lined tray. Chill in the fridge for 10 minutes.
02 - Heat vegetable oil in a nonstick skillet over medium-high heat. Cut rice into small squares or rectangles. Fry pieces until golden and crispy on both sides (about 2-3 minutes per side). Drain on paper towels and let cool.
03 - In a bowl, mix mayonnaise, sriracha, soy sauce, and sesame oil. Add diced tuna and green onion. Stir gently to coat.
04 - In a separate bowl, combine avocado, cucumber, radishes, edamame (if using), and cilantro or shiso.
05 - Whisk together all dressing ingredients in a small bowl.
06 - Arrange crispy rice squares on plates. Top each with a spoonful of spicy tuna. Surround with the salad mix. Drizzle with dressing and sprinkle with toasted sesame seeds. Serve immediately.

# Expert Tips:

01 -
  • The crispy rice base secretly makes this salad feel like a treat you’d order at a fancy sushi spot, right from your own stove.
  • The contrast of cool, creamy avocado and fiery tuna turns every bite into a new surprise.
02 -
  • Letting the rice cool completely before frying is nonnegotiable—it prevents a sticky, frustrating mess.
  • Don’t overdress the salad or it’ll muddle the texture—add dressing right before serving and taste as you go.
03 -
  • Stick to nonstick pans for crispiest results—steel or cast iron can make the rice stick mercilessly.
  • Bringing your tuna to just-cool room temperature before mixing gives you the silkiest texture for the spicy topping.
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