Tuna Avocado Crispy Rice Salad
Servings: 4 servings
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!
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)
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.
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.Scan for full recipe:
