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This Tuna Avocado Crispy Rice Salad packs a punch with every mouthful. The amazing crunch of baked rice combined with smooth avocado, hearty tuna, and garden-fresh veggies makes a bowl that's both filling and good for you.
I came up with this dish when trying to use up day-old rice and couldn't believe how these bits turned incredibly crunchy. Now it's what I always make when friends come over, and they never fail to ask how I made it.
Ingredients
- Jasmine or sushi rice: Makes the crunchy base that soaks up all the tasty dressing
- Canned tuna in oil: Adds protein and richness try to get sustainably caught kinds
- Fresh avocado: Gives that smooth feel and good fats pick ones that are slightly soft when pressed
- Cucumbers: Add fresh snap and moisture English or Persian types work great too
- Edamame beans: Give extra plant protein and bright green color you'll find them frozen at the store
- Tamari or soy sauce: Brings deep savory taste reduced salt works too if you need it
- Sesame oil: Adds nutty flavor get the toasted kind for best taste
- Mayonnaise: Creates a smooth dressing that sticks to everything
Step-by-Step Instructions
- Get the rice ready:
- Put your cold cooked rice on a baking sheet with parchment and mix in the tamari, oils, and dark soy sauce if using. Make sure everything's evenly coated before spreading it thin so you get maximum crispiness.
- Bake it crispy:
- Heat your oven to 220°C or 425°F and pop in the rice for 40 to 50 minutes. The trick is to check and mix it every 15 minutes so it browns evenly. You want it to turn a nice golden color with some bits crispier than others.
- Mix up the dressing:
- In a bowl, stir together mayonnaise, tamari, rice wine vinegar, sesame oil, honey, and sriracha if you want heat. Mix until it's all smooth. This gives you a dressing that's creamy, tangy and a bit sweet.
- Put it all together:
- Grab a big bowl and throw in the tuna, cucumber, edamame, avocado, spring onions, and your freshly made crispy rice. The warm rice will slightly soften the veggies, making for a nice mix of textures.
- Final touches:
- Pour the dressing over everything and sprinkle with black sesame seeds and chili crisp or sliced jalapeño if you want some kick. Wait till you're ready to eat before mixing it all up to keep the rice as crunchy as possible.
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I like to think of dark soy sauce as my hidden advantage in this dish. You don't have to use it, but it gives the crispy rice both a lovely dark color and a richer, almost caramel-like taste. I found this out when making fried rice one day and now use it whenever I want my rice to look good and taste even better.
Make Ahead Options
You can make the crispy rice up to two days before and keep it in a sealed container on your counter. This really helps when you're having people over as you can just focus on the fresh stuff right before eating. I often make double the rice so I have extra for quick meals during the week. If it loses some crunch, just warm it in a hot oven for 5 minutes.
Perfect Substitutions
This dish works with whatever you've got on hand. You can swap the tuna for salmon if you want a different flavor but similar protein. If you don't eat meat, try firm tofu that's been squeezed dry and fried until crispy instead. The dressing tastes great with any of these changes.
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Serving Suggestions
This salad works as a meal by itself, but it's also great as part of a bigger spread. Try it with miso soup for a Japanese feel, or next to spring rolls for an Asian inspired feast. When I have friends over, I put all the parts out on a big platter so everyone can build their own bowl with as much dressing and toppings as they want.
Temperature Matters
What makes this dish special is how the warm crispy rice meets the cool fresh veggies. If you make things ahead, let the rice sit out till it's room temperature before mixing everything. Don't ever add it straight from the fridge. Having some things warm and others cool makes each bite more exciting and brings out all the flavors better.
Frequently Asked Questions
- → How do you make rice crispy in the oven?
Spread out cooked rice on a baking tray with a drizzle of oil and soy sauce. Bake at 220°C (425°F), stirring once every 15 minutes, until you get it golden and crisp.
- → Can I switch to another rice type?
Definitely. Jasmine and sushi rice work great, but feel free to test other short or medium-grain varieties as they hold better.
- → What’s a good swap for canned tuna?
Cooked, shredded chicken or flaked salmon are great substitutes. Vegetarians can try chickpeas instead.
- → Is it okay to make the dressing early?
Sure! Mix it ahead and chill. It’ll keep in the fridge for about 3 days, saving you prep time later.
- → Best way to store leftovers?
Keep the rice and salad in separate containers in the fridge for no more than 2 days. Combine them right before eating to keep everything fresh.