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This Tuna Avocado Crispy Rice Salad brings together amazing texture contrasts and tasty flavors in each mouthful. The addictive crunch from the baked rice paired with smooth avocado, hearty tuna, and crisp 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 got totally hooked on how the grains turn into these super crunchy bits. Now it's what I always make when friends come over, and they never fail to ask me 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 grab sustainably caught stuff
- Fresh avocado: Gives that creamy feel and good fats, pick ones slightly soft to touch
- Cucumbers: Add a fresh snap and juiciness, English or Persian types work great
- Edamame beans: Throw in extra plant protein and bright color, check the freezer aisle
- Tamari or soy sauce: Brings that savory kick and saltiness, you can use low sodium if needed
- Sesame oil: Adds that nutty flavor throughout, the toasted kind packs more punch
- Mayonnaise: Forms the creamy base that sticks to everything
Step-by-Step Instructions
- Prepare the rice:
- Lay out your cooled cooked rice on a baking sheet with parchment and mix in the tamari, oils, and dark soy sauce if using. Make sure everything's coated evenly before spreading it thin so you get maximum crispiness.
- Bake to perfection:
- Stick the rice in a hot oven at 425°F or 220°C for about 40-50 minutes. The trick is to check and stir it every 15 minutes so it browns evenly. You want to see varying shades of gold with different crunchy textures throughout.
- Whisk the dressing:
- Mix together mayo, tamari, rice wine vinegar, sesame oil, honey, and sriracha if you want heat. Stir until it's all smooth. This makes a dressing that's creamy with a bit of tang and sweetness that'll coat everything nicely.
- Assemble your masterpiece:
- Throw the tuna, cucumber, edamame, avocado, spring onions, and your amazing crispy rice into a big bowl. The warm rice will slightly soften the veggies, making a nice contrast.
- Finish and serve:
- Pour your dressing over everything, sprinkle with black sesame seeds and add chili crisp or fresh jalapeño if you like it spicy. Wait till you're ready to eat before mixing it all up so the rice stays as crunchy as possible.
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Dark soy sauce is my little trick in this dish. You don't have to use it, but it gives the rice both a nice color and deeper, almost caramel-like flavor. I found this out when making fried rice one day and now I 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 since you can just focus on the fresh stuff right before eating. I often make double the rice so I've got extra for quick meals during the week. Just warm it in a hot oven for 5 minutes if you want to bring back the crunch.
Perfect Substitutions
You can change this recipe based on what's in your kitchen. Salmon works great instead of tuna and gives you a different taste while still being protein-rich. If you don't eat meat, swap the tuna for firm tofu that's been pressed and fried until crispy. The dressing tastes good with any of these changes.
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Serving Suggestions
This salad is great by itself as a full meal, but it also fits nicely as part of a bigger spread. Try it with miso soup for a Japanese feel, or next to spring rolls for an Asian feast. When I have friends over, I put all the parts on a big platter and let everyone build their own bowls 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 prep things ahead, let the rice sit out to reach room temp before mixing everything, but don't use it straight from the fridge. Having ingredients at different temperatures makes both the texture and flavor more interesting with every bite.
Frequently Asked Questions
- → What’s the trick for crispy rice in the oven?
Spread your cooked rice thinly on a lined tray, add a drizzle of soy sauce and oil, and bake it at 220°C (425°F). Stir it every 15 minutes until it’s crunchy and golden.
- → Can I switch the type of rice?
Sure! Jasmine and sushi rice work great, but you can try other short or medium-grain varieties since they stick well.
- → What’s a good swap for canned tuna?
Try cooked and shredded chicken, flaked salmon, or for a vegetarian option, use chickpeas.
- → Can I prep the dressing ahead?
Absolutely! Mix it up and keep it in the fridge for up to three days. It’s a great time-saver.
- → What’s the best way to store leftovers?
Keep the rice and salad separate in airtight containers in the fridge for a maximum of 2 days. Combine them just before serving so the texture stays fresh.