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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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