Tuna Avocado Crispy Rice Salad Recipe

Introduction

This Tuna Avocado Crispy Rice Salad is a delightful mix of textures and flavors, combining crunchy roasted rice with creamy avocado and savory tuna. It makes for a refreshing, satisfying meal that’s quick to whip up and perfect for any season.

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 your oven to 220°C (425°F) or 200°C (400°F) if fan-forced. Line a baking tray with parchment paper.
2. Step 2: Place the cooked, cooled rice on the tray. Drizzle tamari, dark soy sauce (if using), sesame oil, and olive oil over it. Toss gently to coat evenly, then spread the rice into a thin, uniform layer.
3. Step 3: Bake the rice for 40 to 50 minutes, stirring every 15 minutes to ensure it browns evenly and becomes crispy.
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. Set aside.
5. Step 5: In a large bowl, combine the tuna, sliced cucumbers, thawed edamame, diced avocado, sliced spring onions, and the crispy rice once done.
6. Step 6: Drizzle the dressing over the salad. Sprinkle with black sesame seeds and add crispy chilli oil or chilli oil and jalapeño slices if using.
7. Step 7: Toss the salad just before serving to keep the crispy rice crunchy and enjoy immediately.

Tips & Variations

• For extra crunch, add toasted nuts like cashews or almonds.
• Swap canned tuna for cooked salmon or grilled chicken for a different protein twist.
• Use brown rice for a nuttier flavor and added fiber.
• If you prefer less spice, omit sriracha and jalapeños.
• Make the crispy rice ahead and store it in an airtight container to keep it crisp.

Storage

Store any leftover salad without the crispy rice in an airtight container in the refrigerator for up to 2 days. Keep the crispy rice separately at room temperature to maintain its crunch and add it when serving. Reheat the crispy rice lightly in the oven if it softens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh rice instead of cooked and cooled rice?

It’s best to use cooked and cooled rice as it’s drier and crisps up better when baked. Freshly cooked rice may be too moist and won’t achieve the desired crispy texture.

What if I don’t have tamari or soy sauce?

You can substitute tamari or soy sauce with coconut aminos for a gluten-free option or simply use a small amount of salt to taste, although the flavor will be less rich.

Tuna Avocado Crispy Rice Salad Recipe

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4.9 from 104 reviews

This Tuna Avocado Crispy Rice Salad combines perfectly baked crispy rice with fresh, creamy avocado, crisp cucumbers, and protein-packed tuna, all tossed in a flavorful, tangy dressing. The dish offers a delightful mix of textures and flavors that make it a unique and satisfying meal, perfect for lunch or a light dinner.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: Fusion (Asian-inspired)
• Diet: Gluten Free

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) or 200°C (400°F) if using a fan-forced oven. This high heat is essential to create the crispy texture of the rice.
2. Prepare the rice for baking: Spread the cooked and cooled rice on a baking tray lined with parchment paper. Drizzle over tamari, dark soy sauce (if using), sesame oil, and olive oil. Toss thoroughly with a spoon or your hands to ensure every grain is evenly coated. Spread the rice thinly and evenly on the tray for optimal crisping.
3. Bake the rice: Place the tray in the oven and bake for 40–50 minutes, stirring and checking the rice every 15 minutes to promote even browning and prevent burning. The rice should develop a golden, crunchy texture.
4. Make the dressing: While the rice bakes, combine mayonnaise, tamari, rice wine vinegar, sesame oil, honey, and sriracha (if using) in a medium bowl. Whisk until smooth and set aside to allow the flavors to meld.
5. Assemble the salad: In a large bowl, combine the drained tuna, sliced cucumbers, thawed edamame, diced avocado, and finely sliced spring onions with the crispy rice once it has cooled slightly.
6. Add dressing and finishing touches: Drizzle the prepared dressing over the salad mixture. Sprinkle with black sesame seeds, and if desired, add crispy chili oil or regular chili oil and sliced fresh jalapeño for extra heat and flavor.
7. Serve: Toss the salad gently at the table just before serving to keep the crispy rice texture intact. Enjoy this refreshing and crunchy salad immediately.

Notes

• Ensure the rice is completely cooled before baking to achieve the best crispiness.
• You can substitute canned tuna in oil with tuna in water if preferred, but oil adds extra flavor to the salad.
• Sriracha and jalapeño are optional and can be adjusted or omitted to suit your spice preference.
• For a gluten-free version, use tamari instead of soy sauce and double-check all condiments.
• The crispy rice can be baked ahead of time and stored in an airtight container to maintain crunch.

Keywords: tuna avocado salad, crispy rice salad, sushi rice, asian salad, healthy tuna salad, avocado recipes, gluten free salad, sesame oil dressing