Do Share Recipe

I’ll be honest — the first time I made this Tuna Avocado Crispy Rice Salad Recipe, I wasn’t sure if it would live up to the hype. But after baking that rice to crispy, chewy perfection and combining it with creamy avocado and savory tuna, I was hooked.

It quickly became one of my go-to meals, especially on busy nights when I need something satisfying and fresh. Every bite has a mix of textures and bold flavors that keeps me coming back for more.

If you love fresh, vibrant salads, you can also enjoy a Cucumber and Heirloom Tomato Salad with Red Onions Recipe for a refreshing alternative. Trust me, it’s worth every minute in the kitchen!

Ingredients

Here’s everything you’ll need to make this delicious salad — explained so you know exactly why each ingredient matters:

Crispy Rice

3 cups (555 g) cooked jasmine or sushi rice, cooled — Cold, day-old rice works best because it dries out slightly and crisps beautifully in the oven. Freshly cooked rice can turn soft instead of crunchy.
2 tbsp tamari or all-purpose soy sauce — Adds deep umami flavor and lightly seasons the rice while it bakes.
1 tsp dark soy sauce (optional) — Gives the rice a richer color and slightly deeper taste.
2 tbsp sesame oil — Brings a nutty aroma that pairs perfectly with tuna and avocado.
2 tbsp olive oil — Helps the rice crisp evenly and prevents sticking.

Dressing

½ cup (125 g) whole-egg mayonnaise — Creates a creamy, rich base that coats every ingredient beautifully.
3 tbsp tamari or all-purpose soy sauce — Balances the creaminess with savory depth.
2 tbsp rice wine vinegar — Adds brightness and cuts through the richness.
2 tbsp sesame oil — Reinforces that warm, toasty flavor profile.
1 tbsp honey — A touch of sweetness to balance the salty and tangy elements.
1 tbsp sriracha (optional) — Adds gentle heat and complexity.

Tuna Salad

425 g (15 oz) canned tuna in oil, drained — Tuna in oil provides more flavor and moisture than tuna in water.
2 Lebanese (short) cucumbers, sliced into half-moons — Crisp and refreshing, they lighten the dish.
1 cup (140 g) frozen edamame beans, thawed — Adds extra protein and texture. Make sure they’re fully thawed before using.
1 avocado, diced — Creamy and buttery, it balances the crispy rice. Use a ripe but firm avocado.
2 spring onions, finely sliced — Mild onion flavor without overpowering the salad.
1 tsp black sesame seeds — Adds crunch and visual appeal.
Chilli crisp or chilli oil (optional) — Perfect if you enjoy extra spice and texture.
1 fresh jalapeño, sliced (optional) — For added heat and a pop of color.

Note: This recipe makes approximately 4 generous servings. You can also pair this with a sweet treat like Brown Butter Matcha Cookies Recipe to round out a fun, flavorful meal.

Variations

This salad is very adaptable, and I love switching it up depending on what I have at home.

You can replace tuna with shredded rotisserie chicken for a different protein option. Grilled salmon also works beautifully if you want something more indulgent.
For a vegetarian version, swap the tuna with firm tofu cubes or even mashed chickpeas. Both absorb the dressing well.
To make it dairy-free, simply use a dairy-free mayonnaise alternative. The flavor remains just as creamy.
If you prefer less sweetness, reduce or omit the honey in the dressing. You can also increase sriracha for a spicier version.

Cooking Time

Here’s how long this recipe takes from start to finish:

Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes

Equipment You Need

Large baking tray — For spreading the rice evenly so it crisps properly.
Parchment paper — Prevents sticking and helps with even browning.
Mixing bowls — For preparing the dressing and combining ingredients.
Whisk — To blend the dressing smoothly.
Sharp knife — For cleanly slicing vegetables and avocado.
Spatula or spoon — To gently toss the salad without crushing the avocado.

How to Make Tuna Avocado Crispy Rice Salad?

This recipe comes together in simple stages. The key is preparing the crispy rice properly and assembling everything just before serving. Follow each step carefully for the best texture and flavor.

Prepare the Crispy Rice

Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper and spread the cooled rice evenly in a thin layer.

Drizzle the rice with soy sauce, sesame oil, and olive oil. Toss gently to coat, then spread it back into an even layer.

Bake for about 45–50 minutes, stirring every 15 minutes to ensure even crisping. The rice should turn golden and slightly chewy with crispy edges.

Make the Dressing

While the rice is baking, combine mayonnaise, soy sauce, rice wine vinegar, sesame oil, honey, and sriracha in a bowl.

Whisk until the mixture becomes smooth and creamy. Taste and adjust sweetness or spice if needed.

Set the dressing aside in the fridge until ready to use. Keeping it chilled enhances the flavor.

Prepare the Salad Components

Drain the tuna thoroughly to avoid excess moisture in the salad. Flake it gently with a fork into bite-sized pieces.

Slice the cucumbers, thaw the edamame, dice the avocado, and slice the spring onions. Prepare everything before assembling.

Keep the avocado separate until the final mixing step to prevent browning.

Assemble the Salad

In a large bowl, combine the crispy rice, tuna, cucumbers, edamame, and spring onions. Toss gently to mix.

Add the diced avocado carefully so it stays intact. Pour over the dressing just before serving.

Sprinkle with black sesame seeds and add chilli crisp or jalapeño if desired. Serve immediately for maximum crunch.

Additional Tips for Making This Recipe Better

After making this salad several times, I’ve learned a few tricks that really elevate it:

I always use day-old rice because it crisps so much better than freshly cooked rice.
I spread the rice in a thin layer — overcrowding makes it steam instead of crisp.
I wait until the very last moment to add the dressing so the rice stays crunchy.
I gently fold in the avocado to avoid turning it into mush.
I sometimes add extra chilli crisp for a bold, spicy finish.

How to Serve Tuna Avocado Crispy Rice Salad?

This salad looks stunning served in wide, shallow bowls where all the textures are visible. I like to sprinkle extra sesame seeds and sliced spring onions on top for a fresh finish. A small drizzle of chilli oil right before serving makes it look restaurant-worthy.

You can serve it as a complete main meal or pair it with miso soup for a more filling spread. It also works beautifully for lunch gatherings or meal prep bowls.

Nutritional Information

Here’s an approximate breakdown per serving:

Calories: ~724 kcal
Protein: ~36 g
Carbohydrates: ~61 g
Fat: ~38 g

Make Ahead and Storage

Refrigerating

Store leftovers in an airtight container in the refrigerator for up to 24 hours. Keep the dressing separate if possible to maintain texture.

Freezing

This salad is not suitable for freezing. The avocado and mayonnaise-based dressing do not thaw well and can become watery.

Reheating

Reheating is not recommended, as the crispy rice will lose its crunch. It’s best enjoyed fresh or chilled.

Why You’ll Love This Recipe?

This recipe truly stands out for so many reasons:

It’s packed with texture — crispy, creamy, crunchy, and tender all in one bowl.
It’s protein-rich and satisfying enough to serve as a complete meal.
It’s highly customizable, so you can adjust spice and ingredients easily.
It feels gourmet but uses simple, accessible pantry ingredients.
It’s perfect for entertaining or upgrading your everyday lunch routine.

Ben Carraoli