Tuna Avocado Crispy Rice Salad Recipe

Ben Carraoli

Tuna Avocado Crispy Rice Salad Recipe

I’ll be honest — the first time I made this Tuna Avocado Crispy Rice Salad, 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.

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Total Time 1 10

Servings: 4

Ingredients Method Notes

Ingredients

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.
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.
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.

Method

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.
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.
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.
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.

Notes

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.