Tuna Avocado Crispy Rice Salad
Recipe by
Ingredients
- For the Salad:
- 2 cups cooked jasmine rice (chilled, then pan-crisped lightly in olive oil)
- 2 cans tuna in water (drained, about 10 oz total)
- 1 avocado, diced
- 1 cup cucumber slices
- 1 cup edamame, shelled
- 3 green onions, sliced
- 1 tbsp olive oil (for crisping rice)
- For the Dressing:
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp sriracha (or to taste)
- 1 tbsp mayonnaise (optional for creaminess)
- For Garnish:
- 1 tbsp black sesame seeds
- Extra scallions
Directions
- Crisp the Rice: Heat olive oil in a skillet over medium-high heat. Add cooked rice and spread evenly. Let it cook undisturbed for 3 to 4 minutes until crispy, then stir and crisp lightly on the other side. Remove from heat.
- Prepare the Tuna: Drain canned tuna and shred lightly with a fork. Set aside.
- Make the Dressing: In a bowl, whisk together soy sauce, rice vinegar, sesame oil, sriracha, and mayo (if using).
- Assemble the Salad: In a large bowl, combine crispy rice, tuna, avocado, cucumber, edamame, and green onions. Toss gently with dressing.
- Finish: Garnish with sesame seeds and extra scallions. Serve immediately.
Tips for Meal prep
Crisp rice ahead of time and store in the fridge—it will reheat well in a skillet or air fryer before assembling. Keep avocado separate and add just before serving to prevent browning. The tuna mixture can be prepped and stored in an airtight container for up to 3 days. Dressing can be made in bulk and stored in the fridge in a jar. For grab-and-go prep, layer rice and tuna on the bottom of meal prep containers, then top with cucumbers, edamame, and dressing in a small container on the side. Add avocado and sesame seeds fresh each day for the best texture.
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