How many calories are in Tuna Avocado Crispy Rice Salad?

One serving contains approximately 934 calories. The calorie count includes the crispy rice, tuna, avocado, dressing, and oils used throughout the recipe.

Can I make this salad ahead of time?

Yes, but for the best texture, store the components separately and assemble just before serving.

What type of tuna works best?

Canned tuna packed in oil provides the richest flavor and texture. Tuna packed in water also works if that's what you have available.

How long do leftovers last?

Store leftovers in an airtight container in the refrigerator and enjoy within 24 hours.

Can I make it less spicy?

Definitely. Omit the sriracha, jalapeños, and chili oil for a milder version that still delivers plenty of flavor.

Is this recipe good for meal prep?

Yes. Prepare the crispy rice, dressing, and vegetables ahead of time. Combine everything shortly before eating for maximum freshness.

Tuna Avocado Crispy Rice Salad: Amazing 4-Step Meal

Description

This Tuna Avocado Crispy Rice Salad combines crispy baked rice, creamy avocado, protein-packed tuna, crunchy cucumber, and edamame in a flavorful sesame-soy dressing. It’s an easy, satisfying meal that’s perfect for busy weeknights, meal prep, or casual entertaining.

Ingredients

Scale

For the Crispy Rice

555 g cooked jasmine or sushi rice, cooled
2 tbsp tamari or all-purpose soy sauce
1 tsp dark soy sauce (optional)
2 tbsp sesame oil
2 tbsp olive oil

For the 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)

For the Salad

425 g canned tuna in oil, drained
2 Lebanese (Persian) cucumbers, sliced into half-moons
140 g edamame beans, thawed
1 avocado, diced
2 spring onions, finely sliced
1 tsp black sesame seeds
Crispy chili oil or chili oil (optional)
1 fresh jalapeño, sliced (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 425°F (220°C) or 400°F (200°C fan-forced). Line a baking tray with parchment paper.
Add cooled rice to the tray. Toss with tamari, dark soy sauce, sesame oil, and olive oil until evenly coated.
Spread the rice into a thin layer and bake for 40–50 minutes, stirring every 15 minutes, until golden and crispy.
In a medium bowl, whisk together mayonnaise, tamari, rice vinegar, sesame oil, honey, and sriracha until smooth.
In a large serving bowl, combine tuna, cucumber, edamame, avocado, spring onions, and crispy rice.
Drizzle with dressing and top with sesame seeds, chili oil, and jalapeños if desired.
Toss gently just before serving and enjoy immediately.

Notes

Crispy rice can be prepared up to 2 days ahead and stored in an airtight container in the refrigerator.

The dressing can be made up to 3 days in advance and stored in a sealed jar.

Dice the avocado just before serving to maintain freshness and color.

Brown rice can be substituted for white rice, though baking time may vary slightly.

Best enjoyed fresh for maximum crunch and texture.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Salad
Method: Baking
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 934
Sugar: 11g
Sodium: 2405mg
Fat: 62g
Saturated Fat: 9g
Unsaturated Fat: 49g
Trans Fat: 0.1g
Carbohydrates: 62g
Fiber: 7g
Protein: 33g
Cholesterol: 51 mg