Tuna Avocado Crispy Rice Salad

Tuna Avocado Crispy Rice Salad is a vibrant and satisfying dish that combines the irresistible crunch of oven-baked rice with creamy avocado, flaky tuna, crisp vegetables, and a tangy sesame-soy dressing. This salad is fresh, flavorful, and perfect for a light meal or stylish appetizer.

Why You’ll Love This Recipe

• Perfect balance of crunchy, creamy, and tender textures
• Loaded with healthy fats and protein
• Refreshing yet hearty enough to be a complete meal
• Ideal for meal prep with easy component storage
• Customizable with different proteins or vegetables

Ingredients

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

For the crispy rice:

• 3 cups cooked and cooled jasmine or sushi rice
• 1 tbsp tamari or soy sauce
• 1 tsp sesame oil
• 1 tbsp olive oil

For the salad:

• 1 avocado, diced
• 1 can tuna (in oil or water), drained
• ½ cup edamame (cooked and cooled)
• 1 small cucumber, sliced thin
• 2 spring onions, thinly sliced
• 1 tbsp sesame seeds or chili crisp (for garnish)

For the dressing:

• 2 tbsp mayonnaise
• 1 tsp tamari or soy sauce
• 1 tsp rice vinegar
• ½ tsp sesame oil
• ½ tsp honey (optional)
• ½ tsp sriracha (optional, for heat)

Directions

1. Bake the rice:
   Spread cooked rice on a baking tray. Drizzle with tamari, sesame oil, and olive oil. Bake at 200°C (400°F) for 40–50 minutes, stirring every 15 minutes, until golden and crispy.
2. Make the dressing:
   Whisk together mayonnaise, tamari, rice vinegar, sesame oil, honey, and sriracha until smooth.
3. Prepare the salad:
   In a bowl, combine tuna, avocado, edamame, cucumber, and spring onions.
4. Assemble:
   Add the crispy rice to the salad, drizzle with the dressing, and toss gently to combine.
5. Serve immediately, garnished with sesame seeds or chili crisp.

Servings and timing

• Servings: 4
• Prep time: 20 minutes
• Cook time: 40–50 minutes
• Total time: ~1 hour 10 minutes

Variations

• Use salmon, tofu, or grilled shrimp instead of tuna
• Add extra vegetables like shredded cabbage, bell pepper, or radish
• Make it spicy with more sriracha or chili oil
• Substitute Greek yogurt for mayo for a lighter option
• Crisp the rice in an air fryer for a quicker alternative

Storage/Reheating

• Store crispy rice in an airtight container at room temperature for up to 2 days
• Refrigerate the dressing for up to 3 days
• Keep salad ingredients separate and assemble just before serving
• Assembled salad is best eaten immediately for the best texture

FAQs

1. Can I use leftover rice?

Yes, day-old rice works best for crispy texture.

2. Can I pan-fry the rice instead of baking?

Yes, cook in batches in a hot skillet with oil until crispy.

3. Is the dish gluten-free?

Yes, if using tamari and gluten-free mayo.

4. Can I make it vegan?

Yes, substitute tuna with marinated tofu and use vegan mayo.

5. What if I don’t like spicy food?

Omit the sriracha and chili crisp for a milder flavor.

6. How do I keep the avocado from browning?

Add a little lemon juice to the avocado before mixing.

7. Can I prep this for lunch the next day?

Prep components separately and combine right before eating.

8. Can I use brown rice?

Yes, though the texture may be slightly less crispy.

9. What’s a good substitute for edamame?

Green peas or chopped green beans work well.

10. Can I freeze crispy rice?

No, freezing affects texture. It’s best enjoyed fresh.

Conclusion

Tuna Avocado Crispy Rice Salad is a delightful mix of flavors and textures that turns a simple salad into a standout meal. With creamy, crunchy, and savory elements in every bite, it’s a versatile recipe you’ll want to enjoy again and again.

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