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A family-friendly salad with crispy rice, creamy avocado and tuna, made with pantry staples.

We’re always looking for new ways to reinvent canned tuna at our place. It’s budget-friendly, the kids love it, and it’s one of those pantry staples I always have on hand, ready to save the day when I need it. Crispy rice salad is making waves on the internet, and I’ll admit, I was sceptical when I first tried this recipe. I wasn’t sure if the extra step of baking the rice would be “worth it”. But after making this over 10 times (and happily eating it multiple days in a row), I can safely say it’s absolutely worth the effort! The crispy rice has just the right amount of chewy crunch (not the break-your-teeth kind), and the creamy sesame-soy dressing is out of this world. I love this recipe so much that I included it in my new cookbook Simple Dinners Every Day.

Overhead view of a bowl of rice with a spoon, topped with tuna and avocado.
This beautiful salad is a flavour and texture sensation. Crispy baked rice is mixed in a salad with canned tuna, creamy avocado and crunchy cucumber with a mayo, soy and honey dressing.

My kids call this “fun rice sushi salad”, which I think sums it up perfectly. Of course, in true form, they loved it the first time but decided it’s better with plain rice the second time around. And that’s the beauty of this recipe – it’s so adaptable! You can serve it with plain rice, substitute the veggies, or adjust the spice level to suit everyone’s taste. It even keeps well in the fridge, making it a great make-ahead option. Quick, easy and versatile, this is the perfect family-friendly dinner for busy weeknights.

Close-up of a bowl filled with rice, tuna, and avocado, with chopsticks placed beside the bowl.
You can make this dish as spicy or as mild as you like to suit everyone in the family.

What can I substitute for tuna?

You can use shredded cooked chicken, grilled salmon, smoked salmon, or even tofu for a vegetarian option.

What other ingredients can I add to the salad?

Try shredded wombok cabbage, red cabbage or green cabbage, shredded carrot, sliced red onion, sliced capsicum (bell pepper), blanched green beans, broccoli or snow peas (mangetout), pickled ginger, or fresh herbs like coriander (cilantro) or mint.

Close-up view of rice with tuna and avocado, showcasing the ingredients in detail.
This recipe is a perfect way of transforming simple pantry staples like canned tuna and rice into a deliciously satisfying family meal.

Watch how to make Tuna Avocado Crispy Rice Salad

If you enjoyed Tuna Avocado Crispy Rice Salad, I think you’ll love:

Supercharged Tuna Mornay Recipe
Tuna Fried Rice Recipe
Tuna Miso Soba Noodles Recipe
Sushi Sandwich Recipe

Overhead view of a bowl of rice with a spoon, topped with tuna and avocado.

Tuna Avocado Crispy Rice Salad

Author: Nicole
4.8 from 22 votes
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This Tuna Avocado Crispy Rice Salad recipe features creamy avocado, budget-friendly canned tuna, and fresh vegetables tossed with a tangy sesame-soy dressing. Easy to make and perfect for busy weeknights or entertaining!
Prep 20 minutes
Cook 50 minutes
Total 1 hour 10 minutes
Servings: 4 servings

Ingredients

CRISPY RICE
  • 3 cups 555 g cooked jasmine or sushi rice, cooled (or a 450 g/1 lb packet of microwave jasmine rice)
  • 2 tbsp tamari or all-purpose soy sauce
  • 1 tsp dark soy sauce optional, for colour
  • 2 tbsp sesame oil
  • 2 tbsp olive oil
DRESSING
  • ½ cup 125 g whole-egg mayonnaise (see note 1 about dairy-free)
  • 3 tbsp tamari or all-purpose soy sauce
  • 2 tbsp rice wine vinegar
  • 2 tbsp sesame oil
  • 1 tbsp honey
  • 1 tbsp sriracha optional
TUNA 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, finely sliced
  • 1 tsp black sesame seeds
  • Chilli crisp or chilli oil optional
  • 1 fresh jalapeño sliced (optional)

Equipment

Instructions

  • Make the crispy rice – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
  • Add the cooked and cooled rice to a baking tray lined with baking (parchment) paper. Drizzle over the tamari, dark soy sauce (if using), sesame oil and olive oil. Use a spoon (or your hands) to toss the rice so that it is evenly coated. Spread the rice out on the baking tray as evenly as possible in a thin layer.
  • Bake for 40–50 minutes, checking and stirring the rice every 15 minutes to ensure even browning (see note 1).
  • Make the dressing – Add the dressing ingredients to a medium bowl, whisk to combine and set aside.
  • Assemble the salad – Add the tuna, cucumber, edamame beans, avocado, spring onion and crispy rice to a large bowl.
  • Add the dressing – Drizzle over the dressing. Sprinkle with sesame seeds, chilli crisp or oil and jalapeños (if using).
  • Serve – Toss the salad at the table right before serving.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – Although mayonnaise is usually dairy-free, always check the label on the jar to be 100% sure.

Make Ahead

  • Crispy rice – My preference is for preparing it fresh, however it can be made ahead of time. Refrigerate it for up to 2 days in an airtight container. Do not reheat at time of serving as the rice gets too crispy and hard to eat. Enjoy it cold.
  • Dressing – Whisk the dressing ingredients together and refrigerate in a sealed jar for up to 3 days. Shake well before using.
  • Vegetables – Slice the cucumbers and spring onions up to 1 day in advance and store in the fridge. Dice the avocado just before serving to prevent browning.

Leftovers

This recipe is best made and eaten immediately. If you have leftovers, store them in an airtight container, refrigerate and consume within 24 hours. Not suitable to freeze.

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Course Salad, seafood
Cuisine Fusion