A family-friendly salad with crispy rice, creamy avocado and tuna, made with pantry staples.
We’re always looking for new ways to reinvent canned tuna at our place. It’s budget-friendly, the kids love it, and it’s one of those pantry staples I always have on hand, ready to save the day when I need it. Crispy rice salad is making waves on the internet, and I’ll admit, I was sceptical when I first tried this recipe. I wasn’t sure if the extra step of baking the rice would be “worth it”. But after making this over 10 times (and happily eating it multiple days in a row), I can safely say it’s absolutely worth the effort! The crispy rice has just the right amount of chewy crunch (not the break-your-teeth kind), and the creamy sesame-soy dressing is out of this world. I love this recipe so much that I included it in my new cookbook Simple Dinners Every Day.
My kids call this “fun rice sushi salad”, which I think sums it up perfectly. Of course, in true form, they loved it the first time but decided it’s better with plain rice the second time around. And that’s the beauty of this recipe – it’s so adaptable! You can serve it with plain rice, substitute the veggies, or adjust the spice level to suit everyone’s taste. It even keeps well in the fridge, making it a great make-ahead option. Quick, easy and versatile, this is the perfect family-friendly dinner for busy weeknights.
What can I substitute for tuna?
You can use shredded cooked chicken, grilled salmon, smoked salmon, or even tofu for a vegetarian option.
What other ingredients can I add to the salad?
Try shredded wombok (napa) cabbage, red cabbage or green cabbage, shredded carrot, sliced red onion, sliced capsicum (bell pepper), blanched green beans, broccoli or snow peas (mangetout), pickled ginger, or fresh herbs like coriander (cilantro) or mint.
Watch how to make Tuna Avocado Crispy Rice Salad
If you enjoyed Tuna Avocado Crispy Rice Salad, I think you’ll love:
Supercharged Tuna Mornay Recipe
Tuna Fried Rice Recipe
Tuna Miso Soba Noodles Recipe
Sushi Sandwich Recipe
Tuna Avocado Crispy Rice Salad
“Absolutely delicious! Can’t wait to make it again. Easy to modify for kids or dietary requirements.” Share Pin Recipe PrintIngredients
- 555 g (3 cups) 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 (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)
- 425 g (15 oz) canned tuna in oil, drained
- 2 Lebanese (short/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 chilli oil or chilli oil (optional)
- 1 fresh jalapeño, sliced (optional)
Instructions
- Make the crispy rice – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
- Add the cooked and cooled rice to a baking tray lined with baking (parchment) paper. Drizzle over the tamari, dark soy sauce (if using), sesame oil and olive oil. Use a spoon (or your hands) to toss the rice so that it is evenly coated. Spread the rice out on the baking tray as evenly as possible in a thin layer.
- Bake for 40–50 minutes, checking and stirring the rice every 15 minutes to ensure even browning.
- Make the dressing – Add the dressing ingredients to a medium bowl, whisk to combine and set aside.
- Assemble the salad – Add the tuna, cucumber, edamame beans, avocado, spring onion and crispy rice to a large bowl.
- Add the dressing – Drizzle over the dressing. Sprinkle with sesame seeds, crispy chilli oil or chilli oil and jalapeños (if using).
- Serve – Toss the salad at the table right before serving.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Watch how to make it
Recipe notes
Make Ahead
- Crispy rice – My preference is for preparing it fresh, however it can be made ahead of time. Refrigerate it for up to 2 days in an airtight container. Do not reheat at time of serving as the rice gets too crispy and hard to eat. Enjoy it cold.
- Dressing – Whisk the dressing ingredients together and refrigerate in a sealed jar for up to 3 days. Shake well before using.
- Vegetables – Slice the cucumbers and spring onions up to 1 day in advance and store in the fridge. Dice the avocado just before serving to prevent browning.
Betty says:
Just made this salad for dinner. My whole family loved it! Dressing is delicious! All the textures make it a very satisfying dish! Will be adding it to my regular dinner rotation!
Nicole says:
Hi Betty, oh I’m so thrilled you have made this one already … and extra-thrilled that you all loved it. What fabulous feedback! Nic x