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This Tuna Avocado Crispy Rice Salad combines the perfect balance of textures and flavors in every bite. The irresistible crunch of oven-baked rice mixed with creamy avocado, protein-packed tuna, and fresh vegetables creates a bowl that's as satisfying as it is nutritious.
I first created this recipe when looking for ways to use leftover rice and was immediately hooked by how the rice transforms into these addictively crunchy morsels. It's now my go-to dish when entertaining friends who always ask for the recipe.
Ingredients
- Jasmine or sushi rice: Forms the crispy foundation of this dish perfect for soaking up the tangy dressing
- Canned tuna in oil: Provides protein and richness look for sustainably caught options
- Fresh avocado: Adds creamy texture and healthy fats choose ones that yield slightly to pressure
- Cucumbers: Bring refreshing crunch and hydration Persian or English varieties work beautifully too
- Edamame beans: Contribute plant protein and vibrant color find them in the freezer section
- Tamari or soy sauce: Delivers umami depth and saltiness low sodium works fine if preferred
- Sesame oil: Infuses everything with nutty complexity toasted varieties offer the most flavor
- Mayonnaise: Creates a creamy dressing base that clings to all ingredients
Step-by-Step Instructions
- Prepare the rice:
- Spread cooked and cooled rice on a parchment-lined baking sheet and coat thoroughly with the tamari, oils, and optional dark soy sauce. The key is ensuring even distribution of the flavorings before spreading the rice in a thin layer which maximizes surface area for crisping.
- Bake to perfection:
- Place the rice in a preheated oven at 220°C or 425°F and bake for 40 to 50 minutes. The magic happens when you check and stir every 15 minutes to promote even browning. Watch for the rice to develop a gorgeous golden color with varying textures from lightly crisp to deeply crunchy.
- Whisk the dressing:
- Combine mayonnaise, tamari, rice wine vinegar, sesame oil, honey, and optional sriracha in a bowl and whisk until smooth and uniform. This creates a perfect balance of creamy, tangy, and slightly sweet flavors that will coat every ingredient.
- Assemble your masterpiece:
- In a large bowl, combine the tuna, cucumber, edamame, avocado, spring onions, and the star of the show your crispy rice. The warm rice will slightly wilt the vegetables creating perfect texture contrast.
- Finish and serve:
- Drizzle the dressing over the salad and sprinkle with black sesame seeds and optional heat elements like chili crisp or fresh jalapeño. Wait until the last moment before serving to toss the salad preserving the rice crispiness as long as possible.
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The dark soy sauce is my secret weapon in this recipe. While technically optional, it adds not just color but a deeper caramelized flavor to the crispy rice. I discovered this trick when making fried rice and now use it whenever I want rice with visual appeal and enhanced taste.
Make Ahead Options
The crispy rice can be prepared up to two days in advance and stored in an airtight container at room temperature. This makes entertaining a breeze as you can focus on the fresh components right before serving. I often double the rice recipe so I have extra for quick meals throughout the week. Just reheat it briefly in a hot oven for 5 minutes to restore crispness if needed.
Perfect Substitutions
This recipe welcomes adaptation based on what you have available. Salmon makes an excellent alternative to tuna, offering similar protein with a different flavor profile. For a vegetarian version, replace the tuna with diced firm tofu that has been pressed and pan fried until crispy. The dressing works beautifully with either adjustment.
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Serving Suggestions
While delicious on its own as a complete meal, this salad shines as part of a larger spread. Serve alongside miso soup for a Japanese inspired meal, or with spring rolls for a pan Asian feast. For a dinner party, present the components separately on a large platter and let guests build their own bowls, adding their preferred amount of dressing and toppings.
Temperature Matters
The contrast between warm crispy rice and cool fresh vegetables creates the magic in this dish. If preparing components in advance, allow the rice to come to room temperature before assembling, but never add it to the salad straight from the refrigerator. The temperature differential between ingredients enhances both texture and flavor perception, making each bite more interesting.
Frequently Asked Questions
- → How do you get rice crispy in the oven?
Spread cooked rice evenly on a lined baking tray, drizzle it with soy sauce and oil, and bake at 220°C (425°F), stirring every 15 minutes until crispy and golden brown.
- → Can I use a different type of rice?
Yes, jasmine or sushi rice works best, but you can experiment with other medium-grain or short-grain rice, as they tend to hold together better.
- → What can I substitute for canned tuna?
You can use cooked and shredded chicken, flaked cooked salmon, or even chickpeas for a vegetarian option.
- → Can I make the dressing ahead of time?
Yes, you can make the dressing in advance and store it in the refrigerator for up to 3 days to save time.
- → How should I store leftovers?
Store the salad and crispy rice separately in airtight containers in the refrigerator for up to 2 days. Combine just before serving to maintain texture.