Crispy Rice Salad with Avocado (Print Version)

Pan-fried rice squares topped with avocado, spicy tuna and sesame-ginger dressing—crisp and creamy.

# 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 oz sashimi-grade tuna, finely diced
07 - 2 tablespoons Japanese-style mayonnaise (Kewpie preferred)
08 - 1 tablespoon sriracha or preferred 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

# Steps:

01 - Toss cooled sushi rice with rice vinegar, sugar and salt until evenly seasoned. Press the rice into a 1-inch-thick slab on a parchment-lined tray, smoothing the surface to compact. Refrigerate for 10 minutes to firm the rice for cutting.
02 - Remove the chilled rice slab and cut into small squares or rectangles. Heat vegetable oil in a nonstick skillet over medium-high heat. Fry rice pieces, working in batches, until golden and crisp on both sides, about 2–3 minutes per side. Transfer to paper towels to drain and cool slightly.
03 - In a bowl, whisk mayonnaise, sriracha, soy sauce and sesame oil until smooth. Gently fold in the diced tuna and sliced green onion, coating evenly without overworking the fish. Keep chilled until assembly.
04 - In a separate bowl, combine diced avocado, cucumber, radishes, edamame (if using) and chopped cilantro or shiso. Toss lightly to combine and hold at cool room temperature or chilled briefly.
05 - Whisk together soy sauce, rice vinegar, lime juice, honey (or agave), grated ginger and toasted sesame oil until emulsified. Taste and adjust acidity or sweetness as needed.
06 - Arrange crispy rice squares on individual plates. Top each square with a spoonful of the spicy tuna. Surround with the avocado-cucumber salad, drizzle the dressing over the salad and tuna, then sprinkle toasted sesame seeds to finish. Serve immediately to preserve crisp texture.

# Expert Tips:

01 -
  • The magic of crispy rice brings restaurant flair—and crunch—right to your kitchen.
  • Its endlessly adaptable for gatherings or a weeknight treat, with flavors that always wake up your taste buds.
02 -
  • If the rice is even a little warm, it will fall apart in the oil—waiting for it to cool completely is worth every minute.
  • Chilling the pressed rice slab before cutting makes those tidy squares possible without any crumbling drama.
03 -
  • Make double the dressing and save it in the fridge—it’s brilliant on everything from grain bowls to grilled veggies.
  • Dicing the tuna right before mixing keeps flavors bright and the texture firm, elevating every bite.
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