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Tuna Avocado Crispy Rice Salad Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/tuna-avocado-crispy-rice-salad-recipe/