Why You’ll Love Tuna Avocado Crispy Rice Salad Recipe

I enjoy how this recipe brings together crunch, creaminess, and bold flavors in every bite. The crispy rice adds a unique texture that makes the salad stand out, while the sesame dressing ties everything together beautifully. It’s also versatile enough for a quick lunch or a light dinner, and I can easily adjust the spice level to suit my taste.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Crispy Rice

555 g (3 cups) cooked jasmine or sushi rice, cooled (or 450 g / 1 lb microwave jasmine rice)
2 tbsp tamari or all-purpose soy sauce
1 tsp dark soy sauce (optional)
2 tbsp sesame oil
2 tbsp olive oil

Dressing

125 g (½ cup) whole-egg mayonnaise
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 (Persian) cucumbers, sliced into half-moons
140 g (1 cup) frozen edamame beans, thawed
1 avocado, diced
2 spring onions (scallions), finely sliced
1 tsp black sesame seeds
Crispy chili oil or chili oil (optional)
1 fresh jalapeño, sliced (optional)

Directions

I start by preheating the oven to 425°F (220°C), or 400°F (200°C fan).

To prepare the crispy rice, I spread the cooled rice on a parchment-lined baking tray. I drizzle it with tamari, dark soy sauce if I’m using it, sesame oil, and olive oil. Then I toss everything to coat evenly and spread it into a thin layer.

I bake the rice for 40–50 minutes, stirring every 15 minutes, until it turns golden and crispy.

While the rice bakes, I make the dressing by whisking together mayonnaise, tamari, rice wine vinegar, sesame oil, honey, and sriracha in a medium bowl. I set it aside until needed.

To assemble the salad, I combine the tuna, cucumbers, edamame, avocado, and spring onions in a large bowl. Once the rice is ready and slightly cooled, I add it to the bowl.

I drizzle the dressing over the salad and sprinkle with sesame seeds, chili oil, and jalapeño if I want extra heat. I toss everything gently just before serving to keep the rice crispy.

Servings and Timing

This recipe makes 4 servings.
Prep time takes about 15 minutes, and the cook time is around 45 minutes, making the total time approximately 1 hour.

Variations

I sometimes swap the tuna with cooked salmon or shredded chicken for a different protein option. If I want a vegetarian version, I leave out the tuna and add extra edamame or tofu. I also like adding shredded carrots or cabbage for more crunch and color. For a tangier flavor, I increase the rice vinegar slightly in the dressing.

Storage/Reheating

I prefer storing the components separately if I’m planning ahead, so the rice stays crispy. The salad mixture and dressing can be kept in the refrigerator for up to 2–3 days. When ready to eat, I reassemble everything and toss just before serving. I don’t usually reheat this dish, as it’s best enjoyed fresh or at room temperature.

FAQs

Can I use freshly cooked rice?

I find that fully cooled rice works best for achieving a crispy texture in the oven.

Can I make this ahead of time?

I can prepare all components ahead, but I assemble everything just before serving for the best texture.

What type of tuna works best?

I prefer tuna in oil for extra flavor, but tuna in water can also be used.

Is this recipe spicy?

I can control the spice by adjusting or omitting the sriracha and jalapeño.

Can I make this gluten-free?

I use gluten-free tamari instead of regular soy sauce to keep it gluten-free.

What can I substitute for mayonnaise?

I sometimes use Greek yogurt for a lighter dressing option.

How do I keep the rice crispy?

I make sure to bake it thoroughly and only mix it with the salad right before serving.

Can I add more vegetables?

I often add extra vegetables like carrots, cabbage, or bell peppers for more texture.

What can I use instead of edamame?

I replace edamame with peas or chickpeas if needed.

Can I use an air fryer for the rice?

I can use an air fryer to crisp the rice, checking frequently to avoid burning.

Conclusion

I keep coming back to this Tuna Avocado Crispy Rice Salad because it’s full of bold flavors and satisfying textures. It’s a simple yet impressive dish that I enjoy making when I want something fresh, crunchy, and a little different from the usual salads.