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–+ servings
Tuna Avocado Crispy Rice Salad

Tuna Avocado Crispy Rice Salad

A delightful Tuna Avocado Crispy Rice Salad that combines creamy avocado, tender tuna, and crispy rice for a perfect texture.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Salads
Cuisine: Fusion
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crispy Rice
  • 555 g cooked jasmine or sushi rice Provides the main texture; you can use microwave jasmine rice for convenience.
  • 2 tbsp Tamari or Soy Sauce Adds savory saltiness; substitute with gluten-free soy sauce if needed.
  • 1 tsp Dark Soy Sauce Optional; for color and depth of flavor.
  • 2 tbsp Sesame Oil Infuses a nutty flavor; can swap with another oil like olive oil if allergic.
  • 2 tbsp Olive Oil Adds richness to the crispy rice.
For the Dressing
  • 125 g Whole-Egg Mayonnaise Creamy dressing base; Greek yogurt can be an alternative.
  • 2 tbsp Rice Wine Vinegar Adds acidity balance to dressing; can replace with apple cider vinegar.
  • 1 tbsp Honey Provides slight sweetness; replace with agave syrup for a vegan option.
  • 1 tbsp Sriracha Optional; adds heat.
For the Salad
  • 425 g Canned Tuna In oil, drained; alternative options include shredded chicken or tofu.
  • 2 Lebanese Cucumbers Sliced into half-moons.
  • 140 g Frozen Edamame Beans Thawed; for additional protein and color.
  • 1 Avocado Diced; can use additional vegetables as a substitute.
  • 2 Spring Onions (Scallions) Finely sliced.
  • 1 tsp Black Sesame Seeds For garnish, optional.
  • Crispy Chilli Oil Optional, for garnish.
  • Fresh Jalapeño Sliced, optional.

Equipment

  • baking tray
  • mixing bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 220°C (425°F). In a large mixing bowl, combine your cooled jasmine or sushi rice with tamari, dark soy sauce (if using), sesame oil, and olive oil. Toss everything together thoroughly and spread in an even layer on a lined baking tray. Bake for 40-50 minutes, stirring every 15 minutes until the rice turns golden and crispy.
  2. While the crispy rice is baking, whisk together the whole-egg mayonnaise, tamari, rice wine vinegar, sesame oil, honey, and sriracha (if desired) until smooth. Set aside in the fridge to chill.
  3. In a large mixing bowl, combine the drained canned tuna, sliced Lebanese cucumbers, thawed edamame beans, diced avocado, and finely sliced spring onions. Mix gently.
  4. Once the crispy rice is ready and slightly cooled, add it to the salad bowl and drizzle the dressing over it. Toss carefully to coat evenly and keep the crispy rice intact.
  5. Serve immediately for the best texture and flavor, tossing just before serving to maintain crunch.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 20gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 600IUVitamin C: 15mgCalcium: 80mgIron: 3mg

Notes

Use ripe avocados and fresh vegetables for best flavor; dress your salad right before serving.

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