There’s nothing quite like the satisfying crunch of crispy rice paired with the creamy richness of avocado and the savory flavor of tuna. This Tuna Avocado Crispy Rice Salad came to life one evening as I was longing for a light yet filling dish that would break the monotony of my usual dinners. With the fresh ingredients in my fridge and a can of tuna calling my name, a delightful combination was born.
This salad is not only a feast for the eyes, but it’s also incredibly easy to prepare, making it a weekday hero. The vibrant colors of the cucumbers and avocado play wonderfully against the golden, crispy rice, while the soy and sesame dressing brings everything together in harmony. Whether you’re whipping it up for a solo meal or entertaining friends, this dish promises to impress without hours in the kitchen.
Perfect for anyone looking to ditch fast food in favor of something wholesome yet satisfying, this recipe will soon become a staple in your culinary repertoire. Let’s dive into how to make this delightful salad!
Why is Tuna Avocado Crispy Rice Salad amazing?
Satisfying Crunch: The crispy rice adds an irresistible texture that pairs beautifully with creamy avocado.
Bursting with Flavor: Each bite is packed with savory tuna and a zesty dressing that elevates the entire dish.
Quick and Easy: With minimal prep time and straightforward steps, you can whip this up in no time!
Fresh Ingredients: Utilizing vibrant, fresh veggies like cucumber and spring onions makes every bite a burst of color and nutrients.
Crowd-Pleasing: Perfect for gatherings, this salad is bound to impress your guests and can easily be made in larger quantities.
This tasty dish is an excellent alternative to fast food, and if you’re looking for more light meal ideas, check out my other quick weekday recipes.
Tuna Avocado Crispy Rice Salad Ingredients
For the Crispy Rice
- Cooked jasmine or sushi rice – 3 cups (555 g), cooled; this is the base for your delightful texture.
- Tamari or all-purpose soy sauce – 2 tbsp; brings a savory depth to the rice.
- Dark soy sauce (optional) – 1 tsp; adds a beautiful color to the rice when used.
- Sesame oil – 2 tbsp; infuses a nutty flavor that enhances the crispy rice.
- Olive oil – 2 tbsp; helps in achieving that perfect crispiness while baking.
For the Dressing
- Whole-egg mayonnaise – ½ cup (125 g); adds creaminess that complements the tuna and avocado.
- Tamari or all-purpose soy sauce – 3 tbsp; for a well-balanced, salty flavor in the dressing.
- Rice wine vinegar – 2 tbsp; adds a touch of acidity to brighten the salad.
- Sesame oil – 2 tbsp; deepens the flavor for a cohesive dressing.
- Honey – 1 tbsp; a hint of sweetness that balances the savory ingredients.
- Sriracha (optional) – 1 tbsp; for those who like a spicy kick!
For the Salad
- Canned tuna in oil – 425 g (15 oz), drained; a protein-packed hero in this salad.
- Lebanese cucumbers – 2, sliced into half-moons; they add crunch and freshness.
- Frozen edamame beans – 1 cup (140 g), thawed; a nutritious boost that pairs perfectly.
- Avocado – 1, diced; creamy richness that elevates the entire dish.
- Spring onions (scallions) – 2, finely sliced; for a mild oniony bite and a pop of color.
For Garnishing
- Black sesame seeds – 1 tsp; they add a decorative touch and a subtle crunch.
- Chilli crisp or chilli oil (optional); drizzle for an extra layer of flavor.
- Fresh jalapeño (optional) – 1, sliced; for those who dare to add a spicy twist.
This Tuna Avocado Crispy Rice Salad is not only delicious but an artistic explosion of flavor in every bite. You’re one step closer to delighting your family and friends with this vibrant dish!
How to Make Tuna Avocado Crispy Rice Salad
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Preheat the oven to 220°C (425°F) or 200°C (400°F fan-forced). This ensures a perfectly crisp rice that’s golden and satisfying!
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Prepare the rice by adding the cooked and cooled jasmine or sushi rice to a lined baking tray. Drizzle with tamari, dark soy sauce (if you want a deeper color), sesame oil, and olive oil. Toss it gently to coat evenly and spread out in a thin layer.
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Bake the rice for 40–50 minutes, stirring every 15 minutes. You want it to turn golden brown and crispy—this will give your salad that delightful crunch!
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Whisk together the dressing ingredients in a medium bowl. Combine the whole-egg mayonnaise, tamari, rice wine vinegar, sesame oil, honey, and sriracha (if using). Set this tasty dressing aside.
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Combine all salad components in a large bowl: add the drained tuna, sliced cucumbers, thawed edamame beans, diced avocado, finely sliced spring onion, and the crispy rice.
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Drizzle the prepared dressing generously over the salad. Sprinkle with black sesame seeds and add chili crisp or oil, along with fresh jalapeños if you’re feeling spicy!
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Toss the salad right before serving for an even distribution of flavors. It’s best enjoyed fresh and crispy!
Optional: Add a sprinkle of fresh herbs like cilantro for an extra burst of flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Tuna Avocado Crispy Rice Salad ingredients are perfect for meal prep enthusiasts! You can make the crispy rice up to 24 hours in advance; simply allow it to cool completely before storing it in an airtight container at room temperature to maintain its crunch. While the rice is baking, feel free to prepare the dressing, which can also be refrigerated for up to 3 days. For the salad components, like tuna, cucumbers, edamame, avocado, and spring onions, chop and store them separately in the fridge. When you’re ready to serve, combine the components and drizzle the dressing just before enjoying—you’ll have a fresh, vibrant salad with minimal effort!
Storage Tips for Tuna Avocado Crispy Rice Salad
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Room Temperature: It’s best to enjoy this salad fresh. If left out, it can stay at room temperature for up to 2 hours before needing to be refrigerated.
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Fridge: Store any leftovers in an airtight container in the fridge for up to 3 days. However, the crispy texture of the rice may diminish over time.
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Freezer: While freezing is not ideal for this Tuna Avocado Crispy Rice Salad due to the avocado, you can freeze the crispy rice separately for up to 1 month. Reheat in the oven to restore crunch.
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Reheating: If you have leftover crispy rice, reheat it in the oven at 180°C (350°F) for about 10 minutes. This will help regain some of its delightful crunch.
What to Serve with Tuna Avocado Crispy Rice Salad?
Elevate your meal experience by pairing this delightful salad with fulfilling sides and beverages that enhance its flavors.
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Creamy Avocado Toast: This delicious pairing reinforces the creamy notes of the salad while bringing an extra texture to your plate. The crunchy bread serves as the perfect canvas for additional toppings!
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Chilled Cucumber Soup: Light and refreshing, this soup features cucumbers and adds an elegant touch to your meal. The coolness of the soup will perfectly complement the vibrant flavors of the salad.
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Sesame Garlic Noodles: Silky noodles drizzled with sesame oil and garlic harmonize beautifully with the bold flavors in the salad. The richness of the noodles balances the crispiness of the rice.
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Miso Glazed Eggplant: The umami-rich flavor of miso complemented by the caramelized eggplant offers a lovely contrast to the salad. A hearty side that adds depth to your dining experience.
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Spicy Roasted Chickpeas: For an irresistible crunch, these seasoned chickpeas make a fantastic snack on the side, echoing the crunchy elements of the salad while adding a zesty punch.
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Mango Lassi: This smooth, creamy drink perfectly pairs with the salad’s flavors, adding a sweet touch that balances the savory elements in your meal.
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Green Tea: A calming beverage that refreshes while cleansing your palate, providing a gentle contrast to the satisfying salad flavors without overwhelming your taste buds.
Let these pairing ideas inspire a wholesome dining experience filled with delightful textures and vibrant flavors!
Expert Tips for Tuna Avocado Crispy Rice Salad
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Crispy Texture: Ensure your rice is completely cooled before baking to achieve that perfect crunch, essential for the Tuna Avocado Crispy Rice Salad.
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Even Spreading: Spread the rice in a thin, even layer on the baking tray. This promotes uniform browning and crispiness, preventing soggy clumps.
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Flavor Adjustment: Taste the dressing as you whisk it together. Adjust the sweet or spicy elements according to your preferences, making the salad truly yours.
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Ingredient Freshness: Use the freshest vegetables available, especially the cucumbers and avocado. Their vibrant flavors elevate this dish significantly.
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Stirring Rice: Don’t forget to stir the rice every 15 minutes while baking! This helps to avoid burning and ensures all pieces are evenly crunchy.
Tuna Avocado Crispy Rice Salad Variations
Feel free to unleash your creativity and make this recipe truly yours with these delicious twists.
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Vegan: Swap tuna for chickpeas; mash and mix for an equally satisfying protein boost. The creaminess of avocado still shines and keeps it plant-based.
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Spicy Kick: Add more sriracha or chopped fresh jalapeños to the dressing for an extra heat infusion. This will make your taste buds dance and bring life to the dish.
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Add Crunch: Toss in roasted nuts like almonds or cashews for a delightful crunch that contrasts beautifully with the creamy avocado.
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Fresh Herbs: Mix in fresh herbs like cilantro or parsley to elevate the flavor profile with a burst of freshness that pairs wonderfully with the ingredients.
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Citrus Twist: Squeeze fresh lime or lemon juice over the salad before serving for an added zing that brightens up the entire dish.
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Different Proteins: Substitute canned tuna with shredded rotisserie chicken or cooked shrimp for a new flavor experience, while keeping the dish hearty!
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Grain Alternative: Replace jasmine rice with quinoa or farro for a nuttier flavor and a whole grain twist that enhances the salad’s texture.
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Seasonal Veggies: Incorporate seasonal vegetables such as bell peppers or radishes to add more color and crunch, making the salad even more vibrant.
Each variation is a new story waiting to be told on your dinner table! Enjoy exploring these options as you make this Tuna Avocado Crispy Rice Salad your own.
Tuna Avocado Crispy Rice Salad Recipe FAQs
How do I know if my avocados are ripe?
To ensure the best flavor and texture in your Tuna Avocado Crispy Rice Salad, look for avocados that yield slightly to gentle pressure. If they feel hard, they need more time to ripen. Conversely, if they’re overly soft or have dark spots all over, they may be overripe.
How should I store leftover Tuna Avocado Crispy Rice Salad?
It’s best to enjoy this salad fresh. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Keep in mind that the crispy texture of the rice may not be as delightful after being stored. Try to consume it within that timeframe for the best taste experience!
Can I freeze the crispy rice from the salad?
Absolutely! While it’s not ideal to freeze the entire salad—especially with the avocado—you can freeze the crispy rice separately. Place it in a freezer-safe bag and store it for up to 1 month. When you’re ready to use it, simply reheat it in the oven at 180°C (350°F) for about 10 minutes to restore its crunchiness.
What’s the best way to ensure my crispy rice turns out perfectly?
To achieve the best crunch for your Tuna Avocado Crispy Rice Salad, make sure your rice is completely cooled before baking. Spread it in a thin, even layer on the baking tray and remember to stir it every 15 minutes while baking for uniform crisping. Keep an eye on it as it bakes; the perfect crispiness adds a delightful texture to your salad!
Are there any dietary considerations for this recipe?
Great question! This Tuna Avocado Crispy Rice Salad is seafood-based and contains soy, which may not be suitable for those with fish or soy allergies. If you’re making it for guests, consider using a canned chicken or chickpeas as a substitute for tuna to cater to various dietary needs while still keeping it tasty!
Tuna Avocado Crispy Rice Salad for a Fresh Flavor Boost
Ingredients
Equipment
Method
- Preheat the oven to 220°C (425°F) or 200°C (400°F fan-forced).
- Prepare the rice by adding the cooked and cooled jasmine or sushi rice to a lined baking tray. Drizzle with tamari, dark soy sauce (if you want a deeper color), sesame oil, and olive oil. Toss it gently to coat evenly and spread out in a thin layer.
- Bake the rice for 40–50 minutes, stirring every 15 minutes. You want it to turn golden brown and crispy—this will give your salad that delightful crunch!
- Whisk together the dressing ingredients in a medium bowl. Combine the whole-egg mayonnaise, tamari, rice wine vinegar, sesame oil, honey, and sriracha (if using). Set this tasty dressing aside.
- Combine all salad components in a large bowl: add the drained tuna, sliced cucumbers, thawed edamame beans, diced avocado, finely sliced spring onion, and the crispy rice.
- Drizzle the prepared dressing generously over the salad. Sprinkle with black sesame seeds and add chili crisp or oil, along with fresh jalapeños if you’re feeling spicy!
- Toss the salad right before serving for an even distribution of flavors. It’s best enjoyed fresh and crispy!