Tuna Avocado Crispy Rice Salad

This vibrant and textural salad features crispy baked rice, creamy avocado, and tender canned tuna, all tossed in a tangy sesame-soy mayo dressing. It’s a fresh, flavorful, and satisfying meal that’s great for weeknights or casual gatherings.

Total Time: 1 hour 10 minutes
Yield: 4 servings

Ingredients

For the Crispy Rice

• 3 cups (555 g) cooked jasmine or sushi rice, cooled
  or 450 g (1 lb) packet of microwave jasmine rice
• 2 tablespoons tamari or all-purpose soy sauce
• 1 teaspoon dark soy sauce (optional, for color)
• 2 tablespoons sesame oil
• 2 tablespoons olive oil

For the Dressing

• ½ cup (125 g) whole-egg mayonnaise
• 3 tablespoons tamari or all-purpose soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons sesame oil
• 1 tablespoon honey
• 1 tablespoon sriracha (optional)

For the 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), thinly sliced
• 1 teaspoon black sesame seeds
• Chili crisp or chili oil (optional)
• 1 fresh jalapeño, thinly sliced (optional)

Instructions

1. Prepare the Crispy Rice

Preheat oven to 220°C (425°F) or 200°C (400°F) fan-forced.
Line a baking sheet with parchment paper. Spread the cooled rice onto the tray and drizzle with tamari, dark soy sauce (if using), sesame oil, and olive oil.
Toss well to coat evenly, then spread into a thin, even layer.
Bake for 40–50 minutes, stirring every 15 minutes to ensure even crisping and golden color.

2. Make the Dressing

In a medium bowl, whisk together the mayonnaise, tamari, vinegar, sesame oil, honey, and sriracha (if using). Set aside or refrigerate until ready to use.

3. Assemble the Salad

In a large serving bowl, combine tuna, cucumbers, edamame, avocado, spring onions, and the crispy rice.
Drizzle generously with the dressing.
Top with black sesame seeds, chili crisp or oil, and sliced jalapeños if desired.
Toss just before serving for the best texture.

Make-Ahead Tips

• Crispy Rice: Can be made up to 2 days in advance. Store in an airtight container in the fridge. Serve cold; do not reheat.
• Dressing: Store in a sealed jar in the fridge for up to 3 days. Shake well before using.
• Vegetables: Pre-slice cucumbers and spring onions up to 1 day ahead. Dice avocado just before serving to avoid browning.

Storage

• Best served immediately.
• Leftovers can be refrigerated in an airtight container and should be consumed within 24 hours.
• Not suitable for freezing.

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