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Tuna Avocado Crispy Rice Salad

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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.

Overhead view of a bowl of rice with a spoon, topped with tuna and avocado.
This beautiful salad is a flavour and texture sensation. Crispy baked rice is mixed in a salad with canned tuna, creamy avocado and crunchy cucumber with a mayo, soy and honey dressing.

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.

Close-up of a bowl filled with rice, tuna, and avocado, with chopsticks placed beside the bowl.
You can make this dish as spicy or as mild as you like to suit everyone in the family.

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.

Close-up view of rice with tuna and avocado, showcasing the ingredients in detail.
This recipe is a perfect way of transforming simple pantry staples like canned tuna and rice into a deliciously satisfying family meal.

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

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

Tuna Avocado Crispy Rice Salad

Author: Nicole
4.8 from 22 votes
“Absolutely delicious! Can’t wait to make it again. Easy to modify for kids or dietary requirements.”
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This Tuna Avocado Crispy Rice Salad recipe 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!
Prep 20 minutes
Cook 50 minutes
Total 1 hour 10 minutes
Servings: 4

Ingredients

CRISPY RICE
  • 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
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 (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
  • Chilli crisp or chilli oil (optional)
  • 1 fresh jalapeño, sliced (optional)

Equipment

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, chilli crisp or oil and jalapeños (if using).
  • Serve – Toss the salad at the table right before serving.

Nutrition information

Nutrition Facts
Tuna Avocado Crispy Rice Salad
Amount per Serving
Calories
934
% Daily Value*
Fat
 
62
g
95
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
24
g
Monounsaturated Fat
 
25
g
Cholesterol
 
51
mg
17
%
Sodium
 
2405
mg
105
%
Potassium
 
968
mg
28
%
Carbohydrates
 
62
g
21
%
Fiber
 
7
g
29
%
Sugar
 
11
g
12
%
Protein
 
33
g
66
%
Vitamin A
 
442
IU
9
%
Vitamin C
 
14
mg
17
%
Calcium
 
112
mg
11
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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.

Tried this recipe?

Let us know how it was!
Course Salad, seafood
Cuisine Fusion, Japanese-inspired

  1. 5 stars
    So happy I tried this! Awesome taste and textures. This will definitely be part of our regular rotation. Big win!!

    • Love to hear this, Lisa! Thanks also for the rating. ❤️ Nic x

  2. 5 stars
    I adjusted the recipe slightly to add some more tuna, and the seasonings on this are so amazing that I hardly had to adjust anything besides for adding a bit more sriracha. I will be be adding this to my rotation!

    • Hi Nick, glad you enjoyed this and I loved hearing how you tweaked the recipe. Thanks for the rating too. 🧡 Nic x

  3. Wasn’t a fan of the crispy rice texture, or maybe I overcooked it? How do you know when it’s ready? Or alternatively how can I add in flavour to the rice without baking?

    • Hi Katie, sorry that the rice didn’t work out for you. Here are a few tips:
      • Spread the rice in a really thin, even layer on a lined tray and stir every 15 minutes so it crisps evenly (as per the method).
      • Try baking on the lower shelf and drop the temp slightly if your oven runs hot – the recipe bakes at 220°C (425°F) (200°C/400°F fan); going around 10–20°C (50–75°F) lower can help.
      • If your rice seems to be hardening rather than crisping, shave a few minutes off the bake time — some ovens get there faster than the 40–50 mins guide.
      • I’ll often make this and not bake the rice. Adding 1-2 tsp of soy sauce or tamari, 1 tsp sesame oil and 1 tsp rice wine vinegar is delicious … although you could just have plain rice too, the dressing is so flavour-packed already!
      I hope this helps! I’d love to hear if you give it another go. ❤️ Nic x

  4. 5 stars
    Cooked this to instructions and wouldn’t change a single thing. A-mazing! Thank you for sharing.

    • What a lovely comment, Monique! So thrilled you loved it. 🥰 Thanks for the rating too. Nic x

  5. 5 stars
    Delicious!! Only thing I ended up only needing half the dressing. Can’t figure out why… maybe the rice amount reduced during baking? I also padded it out with 3/4 extra cooked rice when mixing. Not complaining though as I now can make another salad but still curious!

    • Hi Jess, I think I’m probably just super indulgent when it comes to dressing – I can’t get enough of it! 😂 So glad you enjoyed the recipe! Nic x

  6. 5 stars
    So yummy! The sauce is delicious and the crispy rice came out amazing! We enjoyed ours with a sheet of nori on the side!

    • Hi Tamara, the flavours and textures of this one are great, aren’t they! So happy it was a it for you … the nori sounds perfect. 🙌🏻 Thanks for the rating, Nic x

  7. 5 stars
    Delicious!! We love to add sushi ginger to it, as well as additional veggies. ♥

    • Thrilled to hear you love this one, Lindi and your additions sound awesome! 👏🏻 Thanks for the rating, Nic x

  8. 5 stars
    Absolutely delicious! Can’t wait to make it again 🤤
    Easy to modify for kids or dietary requirements.

    • Hi Tracey, thanks for your lovely feedback and for the rating. ❤️ Nic x

  9. This recipe was beyond delicious! I subbed the canned tuna for tuna steaks for a more elevated dinner dish, but amazing either way! Will definitely have this again.

    • Thanks so much for this lovely feedback, Caitlyn! I love the sound of the tuna steaks … absolutely delicious! 🥰 Nic x

  10. 5 stars
    Absolutely incredible! Worth time and efforts spent! It’s unique and delicious. Thank you!

    • Hi Oksana, thank you for your lovely comments! 🥰 I’m beyond thrilled that this was a hit for you! 🙌🏻 Thanks for the rating too. Nic x

  11. 5 stars
    Loved the receipe especially the dressing , what else could the dressing be used on

    • Hi Catherine, so glad you enjoyed this! 🙌🏻 You could use this creamy Asian dressing on so many things: teriyaki bowls, noodle salads, over steamed greens, especially Asian leafy greens like Chinese broccoli (gai lan) or with baked or grilled fish like salmon. Thanks so much for the rating too. Nic x

  12. 5 stars
    Loved the crispy rice but they kids said it was too crispy. Might try plain white rice next time. Do you serve it with warm white rice or cold?

    • Hi Sarah, I use cooled, cooked white rice for my kids’ serves. So happy you enjoyed the flavours and thanks for the rating. 🙌🏻 Nic x

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Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.