Description

A vibrant and texture-packed salad featuring crispy golden rice, creamy avocado, and savory tuna tossed in a bold sesame dressing. Perfect for a fresh yet satisfying meal.

Ingredients

555 g (3 cups) cooked jasmine or sushi rice, cooled

2 tbsp tamari or all-purpose soy sauce

1 tsp dark soy sauce (optional)

2 tbsp sesame oil

2 tbsp olive oil

125 g (1/2 cup) whole-egg mayonnaise

3 tbsp tamari or all-purpose soy sauce (for dressing)

2 tbsp rice wine vinegar

2 tbsp sesame oil (for dressing)

1 tbsp honey

1 tbsp sriracha (optional)

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)

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Instructions

Preheat the oven to 425°F (220°C) or 400°F (200°C fan).
Spread the cooled rice on a parchment-lined baking tray. Drizzle with tamari, dark soy sauce (if using), sesame oil, and olive oil. Toss to coat evenly and spread into a thin layer.
Bake for 40–50 minutes, stirring every 15 minutes, until golden and crispy.
In a bowl, whisk together mayonnaise, tamari, rice wine vinegar, sesame oil, honey, and sriracha to make the dressing. Set aside.
In a large bowl, combine tuna, cucumbers, edamame, avocado, and spring onions.
Add the slightly cooled crispy rice to the bowl.
Drizzle with dressing and sprinkle with sesame seeds, chili oil, and jalapeño if using.
Toss gently just before serving to maintain the crispy texture.

Notes

Use fully cooled rice for best crisping results.

Swap tuna with cooked salmon or shredded chicken if desired.

For a vegetarian option, replace tuna with tofu or extra edamame.

Add shredded carrots or cabbage for extra crunch and color.

Store components separately to keep rice crispy.

Keep salad and dressing refrigerated for up to 2–3 days.

Assemble just before serving for best texture.

Use gluten-free tamari to make the recipe gluten-free.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Salad
Method: Baking
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 6 g
Sodium: 780 mg
Fat: 28 g
Saturated Fat: 5 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 5 g
Protein: 26 g
Cholesterol: 40 mg