Name: Tuna Avocado Crispy Rice Salad
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Asian-Inspired
Ingredients: 555 g cooked jasmine or sushi rice, cooled; 2 tbsp tamari or soy sauce; 1 tsp dark soy sauce (optional); 2 tbsp sesame oil (for crispy rice); 2 tbsp olive oil; 125 g whole-egg mayonnaise; 3 tbsp tamari or soy sauce (for dressing); 2 tbsp fresh lemon juice; 2 tbsp sesame oil (for dressing); 1 tbsp honey; 1 tbsp halal chili sauce (optional); 425 g canned tuna in oil, drained; 2 Lebanese cucumbers, sliced into half-moons; 140 g frozen edamame beans, thawed; 1 avocado, diced; 2 spring onions, finely sliced; 1 tsp black sesame seeds; Crispy chili oil or chili oil (optional); 1 fresh jalapeño, sliced (optional)

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A Tuna Avocado Crispy Rice Salad is one of my favorite ways to enjoy a fresh and satisfying meal. I love how the crispy baked rice adds an irresistible crunch that pairs perfectly with creamy avocado, tender tuna, crisp cucumber, and a rich sesame dressing. I find it perfect for lunch, dinner, or meal prep when I want something both hearty and refreshing.

Tuna Avocado Crispy Rice Salad

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Crispy Rice:

555 g cooked jasmine or sushi rice, cooled

2 tablespoon tamari or soy sauce

1 teaspoon dark soy sauce (optional)

2 tablespoon sesame oil

2 tablespoon olive oil

For the Dressing:

125 g whole-egg mayonnaise

3 tablespoon tamari or soy sauce

2 tablespoon fresh lemon juice

2 tablespoon sesame oil

1 tablespoon honey

1 tablespoon halal chili sauce (optional)

For the Salad:

425 g canned tuna in oil, drained

2 Lebanese cucumbers, sliced into half-moons

140 g frozen edamame beans, thawed

1 avocado, diced

2 spring onions, finely sliced

1 teaspoon black sesame seeds

Crispy chili oil or chili oil (optional)

1 fresh jalapeño, sliced (optional)

Directions

I preheat the oven to 220°C (425°F), or 200°C for a fan-forced oven.

I spread the cooled rice on a parchment-lined baking tray and drizzle it with tamari, dark soy sauce if using, sesame oil, and olive oil. I toss everything well so the rice is evenly coated.

I spread the rice into a thin layer and bake it for 40–50 minutes, stirring every 15 minutes until it becomes crispy and golden.

While the rice bakes, I whisk together the mayonnaise, tamari, lemon juice, sesame oil, honey, and halal chili sauce until the dressing is smooth.

In a large serving bowl, I combine the tuna, cucumber, edamame, avocado, and spring onions.

I add the crispy rice and gently toss everything together.

I pour the dressing over the salad and mix until every ingredient is evenly coated.

I sprinkle the salad with black sesame seeds and finish it with chili oil and fresh jalapeño slices if I want extra heat.

I serve it immediately while the rice is still crispy for the best flavor and texture.

Servings and Timing

Servings: 4

Prep Time: 20 minutes

Cooking Time: 50 minutes

Total Time: 1 hour 10 minutes

Calories: Approximately 934 kcal per serving

Variations

I sometimes swap the canned tuna for cooked salmon or shredded chicken for a different protein.

I like adding shredded carrots, radishes, or red cabbage for extra crunch and color.

I occasionally replace the avocado with diced mango for a sweet and refreshing twist.

I enjoy making the dressing spicier by adding extra halal chili sauce or a pinch of red pepper flakes.

I sometimes garnish the salad with crispy fried onions or crushed roasted seaweed for even more texture.

Storage/Reheating

I store any leftover salad in an airtight container in the refrigerator for up to 2 days. For the best texture, I prefer storing the crispy rice separately and combining it with the salad just before serving.

I do not recommend freezing this salad because the avocado and fresh vegetables lose their texture after thawing.

I usually enjoy the leftovers cold, as reheating softens the crispy rice and changes the texture of the avocado.

FAQs

Can I make the crispy rice ahead of time?

Yes. I like baking the crispy rice a day ahead and storing it in an airtight container at room temperature until I'm ready to assemble the salad.

Can I use a different type of rice?

Yes. I find that jasmine or sushi rice gives the best texture, but I can also use short-grain white rice or leftover long-grain rice.

Can I make this salad dairy-free?

Yes. I simply use a dairy-free mayonnaise, and the rest of the ingredients are naturally dairy-free.

What can I substitute for edamame?

I like using green peas, chickpeas, or even cooked green beans if I don't have edamame available.

How do I keep the avocado fresh?

I add the avocado just before serving and toss it gently with the lemon juice in the dressing to help slow down browning.

Conclusion

I love making this Tuna Avocado Crispy Rice Salad whenever I want a meal that's fresh, satisfying, and full of flavor. The combination of crispy rice, creamy avocado, tender tuna, and savory sesame dressing creates a delicious balance of textures and tastes. Whether I serve it for lunch, dinner, or a casual gathering, I always enjoy how simple it is to prepare while still feeling special enough to share.

📖 Recipe:

Tuna Avocado Crispy Rice Salad

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Author: Cheryl
Total Time: 1 hour 10 minutes
Yield: 4 servings
Diet: Halal

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Description

This Tuna Avocado Crispy Rice Salad combines crunchy oven-baked rice with creamy avocado, tender tuna, crisp cucumber, and a flavorful sesame dressing for a satisfying meal. It's perfect for lunch, dinner, or meal prep with a delicious balance of textures and savory flavors.

Instructions

Preheat the oven to 220°C (425°F), or 200°C for a fan-forced oven.
Spread the cooled rice on a parchment-lined baking tray. Drizzle with tamari, dark soy sauce if using, sesame oil, and olive oil, then toss to coat evenly.
Spread the rice into a thin layer and bake for 40–50 minutes, stirring every 15 minutes, until crispy and golden.
Meanwhile, whisk together the mayonnaise, tamari, lemon juice, sesame oil, honey, and optional halal chili sauce until smooth.
In a large serving bowl, combine the tuna, cucumber, edamame, avocado, and spring onions.
Add the crispy rice and gently toss everything together.
Pour the dressing over the salad and toss until evenly coated.
Sprinkle with black sesame seeds and finish with optional chili oil and sliced jalapeño.
Serve immediately while the rice is still crispy.