Tuna Avocado Crispy Rice Salad Recipe

Introduction

This Tuna Avocado Crispy Rice Salad is a delightful combination of textures and flavors, featuring crunchy baked rice, creamy avocado, and savory tuna. It’s a refreshing and satisfying dish perfect for a light lunch or dinner.

Ingredients

• 555 g cooked jasmine or sushi rice, cooled (or a 450 g/1 lb packet of microwave jasmine rice)
• 2 tbsp tamari or all-purpose soy sauce
• 1 tsp dark soy sauce (optional), for colour
• 2 tbsp sesame oil
• 2 tbsp olive oil
• 125 g whole-egg mayonnaise
• 3 tbsp tamari or all-purpose soy sauce
• 2 tbsp rice wine vinegar
• 2 tbsp sesame oil
• 1 tbsp honey
• 1 tbsp sriracha (optional)
• 425 g canned tuna in oil, drained
• 2 Lebanese (short/Persian) cucumbers, sliced into half-moons
• 140 g frozen edamame beans, thawed
• 1 avocado, diced
• 2 spring onions (scallions), finely sliced
• 1 tsp black sesame seeds
• Crispy chilli oil or chilli oil (optional)
• 1 fresh jalapeño, sliced (optional)

Instructions

1. Step 1: Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
2. Step 2: Spread the cooked and cooled rice on a baking tray lined with parchment paper. Drizzle tamari, dark soy sauce (if using), sesame oil, and olive oil over the rice. Toss well to coat evenly, then spread into a thin, even layer.
3. Step 3: Bake for 40–50 minutes, stirring every 15 minutes to ensure even browning and crispiness.
4. Step 4: While the rice bakes, whisk together mayonnaise, tamari, rice wine vinegar, sesame oil, honey, and sriracha (if using) in a medium bowl to make the dressing.
5. Step 5: In a large bowl, combine the tuna, cucumber, edamame beans, avocado, spring onions, and crispy rice once baked and cooled slightly.
6. Step 6: Drizzle the dressing over the salad. Sprinkle with black sesame seeds, and optionally add crispy chilli oil and jalapeño slices.
7. Step 7: Toss the salad gently at the table just before serving to keep the rice crispy.

Tips & Variations

• Use day-old rice chilled in the fridge for best results when baking crispy rice.
• Substitute canned tuna with cooked shrimp or grilled chicken for variety.
• Adjust the sriracha and jalapeño to control the heat level to your preference.
• For a gluten-free version, ensure the soy sauce or tamari is gluten-free.

Storage

Store leftover salad components separately in airtight containers for up to 2 days in the refrigerator. Keep the crispy rice and dressing separate to prevent sogginess. Reheat the rice briefly in an oven or toaster oven to restore crispness before combining and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tuna instead of canned tuna?

Yes, fresh tuna can be used if cooked and flaked similarly, but canned tuna is more convenient and adds a nice oily texture to the salad.

How do I make the crispy rice without an oven?

You can pan-fry the rice in a non-stick skillet with oil over medium heat, stirring frequently until it crisps evenly.

Tuna Avocado Crispy Rice Salad Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 109 reviews

A vibrant Tuna Avocado Crispy Rice Salad combining crunchy baked jasmine rice with creamy avocado, savory tuna, fresh vegetables, and a flavorful sesame-soy dressing. This salad balances textures and tastes for a delightful, healthy meal perfect for lunch or dinner.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: Fusion
• Diet: Halal

Ingredients

Scale 1x2x3x

Crispy Rice

• 555 g cooked jasmine or sushi rice, cooled (or a 450 g/1 lb packet of microwave jasmine rice)
• 2 tbsp tamari or all-purpose soy sauce
• 1 tsp dark soy sauce (optional), for colour
• 2 tbsp sesame oil
• 2 tbsp olive oil

Dressing

• 125 g whole-egg mayonnaise
• 3 tbsp tamari or all-purpose soy sauce
• 2 tbsp rice wine vinegar
• 2 tbsp sesame oil
• 1 tbsp honey
• 1 tbsp sriracha (optional)

Salad

• 425 g canned tuna in oil, drained
• 2 Lebanese (short/Persian) cucumbers, sliced into half-moons
• 140 g frozen edamame beans, thawed
• 1 avocado, diced
• 2 spring onions (scallions), finely sliced
• 1 tsp black sesame seeds
• Crispy chilli oil or chilli oil (optional)
• 1 fresh jalapeño, sliced (optional)

Instructions

1. Make the crispy rice: Preheat your oven to 220°C (425°F) (200°C/400°F fan-forced). Line a baking tray with parchment paper to prevent sticking.
2. Prepare rice for baking: Place the cooked and cooled rice on the lined baking tray. Drizzle tamari, dark soy sauce (if using), sesame oil, and olive oil over the rice. Toss thoroughly using a spoon or your hands to evenly coat all the rice, then spread it out thinly and evenly across the tray.
3. Bake the rice: Bake for 40 to 50 minutes, stirring every 15 minutes to ensure the rice browns evenly and becomes crisp. Keep an eye to avoid burning.
4. Make the dressing: In a medium bowl, whisk together mayonnaise, tamari, rice wine vinegar, sesame oil, honey, and sriracha (if using) until smooth. Set aside to let flavors meld.
5. Assemble the salad: In a large bowl, combine the drained tuna, sliced cucumbers, thawed edamame beans, diced avocado, sliced spring onions, and the crispy baked rice.
6. Add the dressing: Drizzle the prepared dressing over the salad ingredients. Sprinkle with black sesame seeds and add crispy chilli oil or regular chilli oil and sliced jalapeños if desired for extra heat.
7. Serve: Toss the salad gently at the table just before serving to keep the crispy rice crunchy and enjoy the fresh combination of flavors and textures.

Notes

• Using cooled rice is essential for crisping properly without becoming mushy.
• If you prefer less heat, omit the sriracha and jalapeño slices.
• You can substitute canned tuna with cooked fresh tuna or other protein if desired.
• The crispy rice can be prepared a day ahead and stored in an airtight container, then added just before serving.
• For gluten-free option, ensure tamari or soy sauce is gluten-free.
• Adjust honey amount in the dressing to balance sweetness to your taste.

Keywords: tuna salad, crispy rice salad, avocado salad, sesame dressing, healthy lunch, baked rice, Asian-inspired salad