Name: Tuna Avocado Crispy Rice Salad Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Fusion
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 (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); 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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Introduction

This Tuna Avocado Crispy Rice Salad combines crunchy baked rice with creamy avocado and savory tuna for a fresh and satisfying meal. The flavorful dressing ties everything together, making it perfect for a light lunch or dinner. It’s easy to prepare and packed with texture and taste.

A white bowl with black speckles holds a layered dish consisting of shredded light brown tuna meat on top, surrounded by chopped bright green cucumbers and edamame beans. There is a layer of shiny brown sauce drizzled unevenly across the ingredients, sprinkled with small black sesame seeds and finely chopped green onions. The textures vary from soft tuna to crisp cucumber slices and firm edamame. A dark blue spoon rests inside the bowl on the right side. The bowl is placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

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 (for dressing)
2 tbsp rice wine vinegar
2 tbsp sesame oil (for dressing)
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

Step 1: Preheat the oven to 220°C (425°F) or 200°C (400°F) fan-forced. Line a baking tray with parchment paper and add the cooled rice.
Step 2: Drizzle tamari, dark soy sauce (if using), sesame oil, and olive oil over the rice. Toss well to evenly coat the rice. Spread it out in a thin, even layer on the tray.
Step 3: Bake the rice for 40–50 minutes, stirring every 15 minutes to ensure even browning. Remove from oven and let cool.
Step 4: In a bowl, whisk together mayonnaise, tamari, rice wine vinegar, sesame oil, honey, and sriracha (if using) to make the dressing. Set aside.
Step 5: In a large bowl, combine tuna, cucumber, edamame, avocado, spring onion, and the crispy rice.
Step 6: Drizzle the dressing over the salad. Sprinkle with black sesame seeds, and add chilli crisp or oil and jalapeño slices if desired.
Step 7: Toss gently at the table just before serving to keep the rice crispy.

Tips & Variations

For a dairy-free version, ensure your mayonnaise is labeled as dairy-free before using.
Use sushi rice for a stickier texture or jasmine rice for fluffier grains.
Add fresh herbs like cilantro or mint for an extra burst of freshness.
If you prefer a spicier salad, increase the amount of sriracha or jalapeños.
Make the crispy rice ahead but enjoy it cold to avoid it becoming too hard.

Storage

Store any leftover salad in an airtight container in the refrigerator and consume within 24 hours. The crispy rice should be stored separately and eaten cold if made ahead, as reheating will make it too hard. The dressing can be made up to 3 days ahead and kept in a sealed jar in the fridge.

How to Serve

A white speckled bowl filled with a salad made of several mixed layers: shredded light pink tuna chunks, bright green edamame beans, sliced fresh cucumber pieces with dark green skin, chopped light green spring onions, and small bits of toasted brown fried onions sprinkled on top with black sesame seeds scattered over everything. A black spoon is partially inserted into the salad on the right side of the bowl. The bowl sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tuna instead of canned tuna?

Yes, fresh tuna can be seared and flaked into the salad, but make sure it is cooked through or properly sashimi-grade if you prefer it raw.

How do I prevent the avocado from browning?

Dice the avocado just before serving and toss it gently into the salad. Storing it with a little lime or lemon juice also helps slow browning.