Tuna Avocado Crispy Rice Salad
Servings: 4
Calories: 934kcal
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
- 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
- 125 g 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 canned tuna in oil, drained
- 2 Lebanese (short/Persian) cucumbers, sliced into half-moons
- 140 g frozen edamame beans, thawed
- 1 avocado, diced
- 2 spring onions (scallions), finely sliced
- 1 tsp black sesame seeds
- Crispy chilli oil 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.
- 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, crispy chilli oil or chilli oil and jalapeños (if using).
- Serve – Toss the salad at the table right before serving.
Notes
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.Nutrition Facts
Tuna Avocado Crispy Rice Salad
Amount per Serving
Calories
934
% Daily Value*
Fat
62
g
95
%
Saturated Fat
9
g
56
%
Trans Fat
0.1
g
Polyunsaturated Fat
24
g
Monounsaturated Fat
25
g
Cholesterol
51
mg
17
%
Sodium
2405
mg
105
%
Potassium
968
mg
28
%
Carbohydrates
62
g
21
%
Fiber
7
g
29
%
Sugar
11
g
12
%
Protein
33
g
66
%
Vitamin A
442
IU
9
%
Vitamin C
14
mg
17
%
Calcium
112
mg
11
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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