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Tuna Avocado Crispy Rice Salad Recipe

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★★★★★

5 from 93 reviews

A vibrant and satisfying Tuna Avocado Crispy Rice Salad featuring crunchy baked jasmine rice, tender tuna, fresh avocado, and a tangy sesame-sriracha dressing. This recipe balances texture and flavor perfectly with a crispy rice base and fresh vegetables for a nourishing, fusion-style salad.

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)

Tuna 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

  1. Make the crispy rice: Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Place the cooked and cooled rice on a baking tray lined with parchment paper. Drizzle with tamari, dark soy sauce if using, sesame oil, and olive oil. Toss the rice well to coat evenly, then spread out in a thin, even layer. Bake for 40–50 minutes, stirring every 15 minutes to ensure even browning and crispiness.
  2. Make the dressing: In a medium bowl, whisk together the whole-egg mayonnaise, tamari, rice wine vinegar, sesame oil, honey, and sriracha if using. Set aside.
  3. Assemble the salad: In a large bowl, combine the drained tuna, sliced cucumber, thawed edamame beans, diced avocado, and sliced spring onions. Add the crispy baked rice to the mix.
  4. Add the dressing: Drizzle the prepared dressing over the salad ingredients. Garnish with black sesame seeds, chilli crisp or oil, and sliced jalapeños if desired.
  5. Serve: Toss the salad thoroughly at the table just before serving to maintain the crispiness of the rice and freshness of the ingredients.

Notes

  • Mayonnaise is usually dairy-free but always check the label to be sure.
  • Crispy rice can be made ahead and stored in an airtight container in the fridge for up to 2 days; serve cold to avoid it becoming too hard.
  • Dressing can be prepared in advance and stored in a sealed jar in the fridge for up to 3 days; shake before use.
  • Slice cucumbers and spring onions up to 1 day ahead; store refrigerated. Dice avocado just before serving to prevent browning.
  • Leftovers should be refrigerated in an airtight container and consumed within 24 hours; not suitable for freezing.

Keywords: tuna salad, crispy rice salad, avocado salad, fusion salad, baked rice salad, sesame dressing, quick lunch, healthy seafood salad

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