Tuna Avocado Crispy Rice Salad Recipe

Introduction

This Tuna Avocado Crispy Rice Salad is a delightful fusion of textures and flavors, combining crunchy baked rice with creamy avocado and savory tuna. Perfect for a light lunch or a refreshing dinner, it’s easy to prepare and packed with vibrant ingredients.

Ingredients

• 3 cups (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
• ½ cup (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 (15 oz) canned tuna in oil, drained
• 2 Lebanese (short) cucumbers, sliced into half-moons
• 1 cup (140 g) frozen edamame beans, thawed
• 1 avocado, diced
• 2 spring onions (scallions), finely sliced
• 1 tsp black sesame seeds
• Chilli crisp or chilli oil (optional)
• 1 fresh jalapeño, sliced (optional)

Instructions

1. Step 1: Preheat your oven to 220°C (425°F) (200°C/400°F fan-forced). Line a baking tray with parchment paper.
2. Step 2: Place the cooled cooked rice on the tray. Drizzle tamari, dark soy sauce (if using), sesame oil, and olive oil over the rice. Toss well to coat evenly, then spread the rice out in a thin, even layer.
3. Step 3: Bake the rice for 40–50 minutes, stirring every 15 minutes to ensure even browning and crispiness. Remove when golden and crispy.
4. Step 4: While the rice bakes, prepare the dressing by whisking together mayonnaise, tamari, rice wine vinegar, sesame oil, honey, and sriracha in a medium bowl. Set aside.
5. Step 5: In a large bowl, combine the tuna, sliced cucumbers, thawed edamame, diced avocado, spring onions, and crispy rice.
6. Step 6: Drizzle the dressing over the salad and gently toss to combine.
7. Step 7: Sprinkle black sesame seeds on top. Add chilli crisp or chilli oil and jalapeño slices if desired for extra heat.
8. Step 8: Serve immediately, tossing the salad at the table just before eating to keep the crispy rice crunchy.

Tips & Variations

• For a dairy-free option, use a vegan mayonnaise instead of whole-egg mayonnaise.
• If you prefer less heat, omit the sriracha and jalapeños or substitute with mild chili flakes.
• Substitute canned tuna with cooked shrimp or grilled chicken for a different protein.
• To save time, use pre-cooked microwave jasmine rice but ensure it is well cooled before baking to achieve crispiness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 1 day. The crispy rice will lose its crunch when refrigerated, so store it separately and add just before serving. Reheat is not recommended as the texture will change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crispy rice ahead of time?

Yes, you can bake the crispy rice a few hours ahead and store it in an airtight container at room temperature. Add it to the salad just before serving to maintain its crunch.

What can I use if I don’t have tamari?

Regular soy sauce is a fine substitute for tamari. If you require a gluten-free option, ensure to use gluten-free tamari or soy sauce.

Tuna Avocado Crispy Rice Salad Recipe

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★★★★★

4.7 from 127 reviews

• Author: Elara
• Total Time: 1 hour
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

A vibrant and delicious Tuna Avocado Crispy Rice Salad that combines crispy baked rice with fresh vegetables, creamy avocado, and protein-rich tuna, all tossed in a flavorful sesame-soy dressing. Perfect as a light lunch or refreshing dinner with a satisfying crunch and balanced flavors.

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Ingredients

Scale 1x2x3x

Crispy Rice

• 3 cups (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

• ½ cup (125 g) whole-egg mayonnaise (see note 1 about dairy-free)
• 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 (15 oz) canned tuna in oil, drained
• 2 Lebanese (short) cucumbers, sliced into half-moons
• 1 cup (140 g) frozen edamame beans, thawed
• 1 avocado, diced
• 2 spring onions (scallions), finely sliced
• 1 tsp black sesame seeds
• Chilli crisp or chilli oil (optional)
• 1 fresh jalapeño, sliced (optional)

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Instructions

1. Make the crispy rice – Preheat your oven to 220°C (425°F) (or 200°C/400°F fan-forced). Spread the cooked and cooled rice on a parchment-lined baking tray. Drizzle tamari, dark soy sauce if using, sesame oil, and olive oil over the rice. Toss well with a spoon or your hands to coat evenly. Spread the rice in a thin, even layer for even baking.
2. Bake the rice – Place the rice in the oven and bake for 40 to 50 minutes. Every 15 minutes, check and stir the rice to ensure it browns evenly and becomes crispy all over.
3. Prepare the dressing – In a medium bowl, whisk together the whole-egg mayonnaise, tamari, rice wine vinegar, sesame oil, honey, and sriracha if using. Set this dressing aside for later use.
4. Assemble the salad – In a large bowl, combine the drained canned tuna, sliced cucumbers, thawed edamame beans, diced avocado, finely sliced spring onions, and the crispy baked rice.
5. Add the dressing – Drizzle the prepared dressing over the salad mixture. Then sprinkle with black sesame seeds, drizzle some chilli crisp or chilli oil if desired, and top with sliced jalapeños if you want an extra kick.
6. Serve – Just before serving, toss the salad thoroughly to mix all the ingredients and flavors together. Enjoy this crunchy, creamy salad fresh.

Notes

• For a dairy-free mayonnaise, substitute with a plant-based or vegan mayo alternative.
• Baking the rice slowly and stirring regularly is key to achieving a nice crunchy texture without burning.
• The sriracha, chilli crisp, chilli oil, and jalapeño are optional but add a lovely spicy element to the dish.
• This salad is best served immediately after tossing to preserve the crispiness of the rice.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Salad
• Method: Baking
• Cuisine: Asian Fusion

Keywords: Tuna Salad, Avocado Salad, Crispy Rice Salad, Asian Salad, Healthy Lunch, Gluten Free Salad, Sesame Dressing, Edamame, Quick Dinner