Tuna Avocado Crispy Rice Salad

This tuna avocado crispy rice salad has become my go-to meal for those nights when I want something special without spending hours in the kitchen. The combination of crispy rice, creamy avocado, and protein-packed tuna creates a textural masterpiece that satisfies every time.

I first made this recipe when hosting an impromptu dinner party and needed something that looked fancy but used ingredients I already had on hand. The empty plates and requests for the recipe confirmed it was a winner, and it's been in my regular rotation ever since.

Ingredients

• Cooked jasmine or sushi rice: forms the crispy foundation that gives this dish its unique texture
• Tamari: provides the perfect umami depth without overpowering the delicate tuna
• Sesame oil: adds a nutty flavor that elevates the entire dish to restaurant quality
• Canned tuna in oil: delivers protein and richness use good quality for best results
• Avocado: contributes essential creaminess choose ones that yield slightly to gentle pressure
• Edamame beans: provide color contrast and a satisfying pop of protein
• Cucumbers: add refreshing crunch look for firm ones without soft spots
• Whole egg mayonnaise: creates a luxurious dressing base select a quality brand for best flavor
• Rice wine vinegar: balances the richness with necessary acidity
• Black sesame seeds: offer visual appeal and subtle texture

Step-by-Step Instructions

Prepare the rice:

Spread your cooked rice on a parchment-lined baking tray and drizzle with the tamari, dark soy sauce, sesame oil, and olive oil. Use your hands to ensure every grain gets evenly coated with the flavorful oils. This coating is what will help create that gorgeous golden crispiness.

Bake to perfection:

Place the rice in a preheated oven at 220°C and bake for 40-50 minutes. The magic happens when you stir every 15 minutes, breaking up clumps and ensuring even browning throughout. You want varying levels of crispiness for the most interesting texture.

Create the dressing:

While the rice bakes, whisk together mayonnaise, tamari, rice wine vinegar, sesame oil, honey, and sriracha if using. The combination creates a perfect balance of creamy, tangy, sweet and umami flavors that will bind all the ingredients together beautifully.

Assemble with care:

In a large bowl, combine your still-warm crispy rice with the tuna, cucumber, edamame, avocado, and spring onions. The warm rice will slightly soften the vegetables and release more aromatic qualities from the herbs.

Final touches:

Drizzle the dressing over everything and sprinkle with black sesame seeds. For heat lovers, add chili crisp and jalapeno slices. Wait until serving time to toss everything together to maintain maximum textural contrast.

Pin it

The crispy rice is truly the star ingredient here. I discovered this technique after eating at a high-end Japanese restaurant and was determined to recreate it at home. After several attempts, I found that the key is patience - letting the rice develop that perfect golden crust without rushing the process.

Storage Tips

The crispy rice will lose its crunch if stored with the dressed salad. For meal prep, store components separately and assemble just before eating. The dressing keeps well in a sealed container in the refrigerator for up to 5 days, while the crispy rice stays crunchy in an airtight container at room temperature for 2-3 days.

Ingredient Swaps

This recipe welcomes adaptation based on what you have available. Salmon can replace tuna for a different flavor profile. Brown rice works beautifully for a nuttier flavor and additional fiber. For a vegetarian version, substitute the tuna with firm tofu that's been pressed and pan-fried until crispy.

Pin it

Serving Suggestions

Serve this salad family-style in a large shallow bowl to showcase all the beautiful colors and textures. For a more substantial meal, add a soft-boiled egg on top or serve alongside miso soup. This also makes an excellent filling for nori wraps or as a topping for rice paper rolls for a fusion-inspired appetizer.

Cultural Context

This dish draws inspiration from both Japanese and Hawaiian cuisines, particularly the popular poke bowl. The crispy rice technique borrows from Japanese sushi restaurants where crispy rice is often topped with spicy tuna. By combining these elements into a salad format, we create something accessible yet special enough for entertaining.

Frequently Asked Questions

→ How do you achieve crispy rice?

Spread cooked rice on a baking tray, drizzle with tamari, sesame oil, and olive oil, then bake at 220°C (425°F), stirring every 15 minutes for even browning.

→ Can I use any type of canned tuna?

Yes, but tuna in oil provides richness. Drain the oil before combining with other ingredients for the best texture.

→ What can I substitute for edamame beans?

Frozen peas or steamed green beans can work as substitutes, offering a similar pop of color and freshness.

→ What’s the best way to prepare the dressing?

Whisk mayonnaise, tamari, rice wine vinegar, sesame oil, honey, and sriracha if desired, until well combined. Adjust seasoning to taste.

→ Can I make this dish ahead of time?

You can prepare the components (crispy rice, dressing, and sliced vegetables) separately ahead of time. Toss them together just before serving for optimal texture.

→ Is this dish vegetarian-friendly?

No, the dish includes canned tuna. For a vegetarian option, consider substituting tofu or chickpeas in place of the tuna.

→ What other toppings work well?

Try toasted sesame seeds, sliced radishes, pickled ginger, or herbs like cilantro to complement the dish’s flavors.