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Overhead view of a bowl of rice with a spoon, topped with tuna and avocado.

Tuna Avocado Crispy Rice Salad

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4.7 from 7 reviews

This Tuna Avocado Crispy Rice Salad features creamy avocado, budget-friendly canned tuna, and fresh vegetables tossed with a tangy sesame-soy dressing. Easy to make and perfect for busy weeknights or entertaining!

  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x

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
  • 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 (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 oil (optional)
  • 1 fresh jalapeño, sliced (optional)

Instructions

CRISPY RICE 

  1. Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
  2. 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.
  3. Bake for 40–50 minutes, checking and stirring the rice every 15 minutes to ensure even browning (see note 1).

DRESSING

  1. Add the dressing ingredients to a medium bowl, whisk to combine and set aside.

ASSEMBLE THE SALAD

  1. Add the tuna, cucumber, edamame beans, avocado, spring onion and crispy rice to a large bowl.
  2. Drizzle over the dressing.
  3. Sprinkle with sesame seeds, chilli crisp or oil and jalapeños (if using).
  4. Toss the salad at the table right before serving.

Equipment

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.

Leftovers

This recipe is best made and eaten immediately. If you have leftovers, store them in an airtight container, refrigerate and consume within 24 hours. Not suitable to freeze.

  • Author: Nicole
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Salad, Seafood
  • Method: Baked, Tossed
  • Cuisine: Fusion

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