Description
Tuna Avocado Crispy Rice Salad is a fresh, crunchy, flavor-packed bowl made with golden crispy rice, flaky tuna, creamy avocado, crisp cucumbers, edamame, and a savory-spicy sesame dressing. Perfect for a quick lunch or light dinner that feels restaurant-worthy but is easy to make at home.
Ingredients
Crispy Rice
555 g (3 cups) cooked jasmine or sushi rice, cooled (or 450 g / 1 lb microwave jasmine rice)
2 tbsp tamari or all-purpose soy sauce
1 tsp dark soy sauce (optional)
2 tbsp sesame oil
2 tbsp olive oil
Dressing
125 g (½ cup) 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)
Tuna Salad
425 g (15 oz) canned tuna in oil, drained
2 Lebanese (Persian) cucumbers, sliced into half-moons
140 g (1 cup) frozen edamame beans, thawed
1 avocado, diced
2 spring onions (scallions), finely sliced
1 tsp black sesame seeds
Crispy chili oil or chili oil (optional)
1 fresh jalapeño, sliced (optional)
Instructions
- Preheat oven to 425°F (220°C) or 400°F (200°C fan).
- Prepare crispy rice: Spread cooled rice on a parchment-lined baking tray. Drizzle with tamari, dark soy sauce (if using), sesame oil, and olive oil. Toss to coat evenly and spread into a thin layer.
- Bake for 40–50 minutes, stirring every 15 minutes, until golden and crispy.
- Make dressing: In a medium bowl, whisk together mayonnaise, tamari, rice vinegar, sesame oil, honey, and sriracha. Set aside.
- Assemble salad: In a large bowl, combine tuna, cucumbers, edamame, avocado, spring onions, and crispy rice.
- Add dressing: Drizzle dressing over the salad. Sprinkle with sesame seeds, chili oil, and jalapeño if desired.
- Serve immediately, tossing just before serving for maximum crunch.
Notes
- Use fully cooled rice for the crispiest texture.
- If using tuna in water, add an extra drizzle of sesame oil for richness.
- Store components separately for meal prep and assemble just before serving.
- For extra spice, increase sriracha or chili oil.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Baked
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl (¼ recipe)
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 38 g
- Saturated Fat: 6 g
- Unsaturated Fat: 29 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 45 mg