Go Back
Tuna Avocado Crispy Rice Salad Recipe
Ash Tyrrell

Tuna Avocado Crispy Rice Salad Recipe

I’ve made this Tuna Avocado Crispy Rice Salad more times than I can count, and every time, it’s a hit at my table. The combination of crispy rice, creamy avocado, and flavorful tuna keeps me coming back for more. I love how easy it is to make on a busy weeknight but impressive enough to serve guests.
Print Recipe Pin Recipe
Total Time 1 hour 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 3 cups 555 g cooked jasmine or sushi rice, cooled – Cools better than hot rice for baking.
  • 2 tbsp tamari or all-purpose soy sauce – Adds depth and umami.
  • 1 tsp dark soy sauce optional – Gives extra color.
  • 2 tbsp sesame oil – Provides a nutty aroma.
  • 2 tbsp olive oil – Helps crisp the rice evenly.
  • ½ cup 125 g whole-egg mayonnaise – Creamy base; can use vegan mayo.
  • 3 tbsp tamari or all-purpose soy sauce – Balances the richness.
  • 2 tbsp rice wine vinegar – Adds a tangy kick.
  • 2 tbsp sesame oil – Enhances the nutty flavor.
  • 1 tbsp honey – Sweetens the dressing naturally.
  • 425 g 15 oz canned tuna in oil, drained – Budget-friendly protein.
  • 2 Lebanese cucumbers sliced into half-moons – Adds crisp freshness.
  • 1 cup 140 g frozen edamame, thawed – Protein-packed and vibrant.
  • 1 avocado diced – Creamy texture that complements the crisp rice.
  • 2 spring onions finely sliced – Mild onion flavor.
  • 1 tsp black sesame seeds – Adds visual appeal and nutty crunch.
  • Chilli crisp or chilli oil optional – Boosts flavor.
  • 1 fresh jalapeño sliced (optional) – Extra heat for spice lovers.

Method
 

  1. Preheat your oven to 220°C (425°F). Spread cooled rice on a lined baking tray and drizzle with tamari, sesame oil, and olive oil. Bake for 40–50 minutes, stirring every 15 minutes to ensure even crisping.
  2. In a medium bowl, whisk together mayonnaise, tamari, rice wine vinegar, sesame oil, honey, and sriracha. Set aside to let the flavors meld while the rice bakes.
  3. In a large bowl, combine tuna, cucumbers, edamame, avocado, spring onions, and crispy rice. Pour over the dressing and gently toss to coat everything evenly.
  4. Sprinkle with black sesame seeds, chilli crisp, and sliced jalapeños. Serve immediately for the best texture, letting everyone enjoy the contrast of creamy avocado and crunchy rice.

Notes

  • I always cool the rice completely before baking; it crisps up much better.
  • Use ripe but firm avocado to avoid mushiness in the salad.
  • Taste and adjust the dressing before serving – I often add extra honey or soy for balance.
  • If I want extra crunch, I sometimes toast the sesame seeds lightly.