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.

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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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.

Notes

Bake the crispy rice up to one day ahead and store it in an airtight container at room temperature.

Store leftover salad in the refrigerator for up to 2 days, keeping the crispy rice separate for the best texture.

Do not freeze, as the avocado and fresh vegetables lose their texture.

Swap tuna with cooked salmon or shredded chicken if desired.

Add shredded carrots, radishes, red cabbage, or diced mango for extra flavor and variety.

Use dairy-free mayonnaise to make the salad dairy-free.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Bake
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 934 kcal
Sugar: 8 g
Sodium: 980 mg
Fat: 63 g
Saturated Fat: 10 g
Unsaturated Fat: 49 g
Trans Fat: 0 g
Carbohydrates: 53 g
Fiber: 7 g
Protein: 37 g
Cholesterol: 75 mg