What can I substitute for tuna in a salad?

You can substitute tuna with shredded cooked chicken for a lean option, smoked salmon for a smoky flavor, or tofu for a vegetarian or vegan alternative. Each will change the texture and taste, so choose based on your preference.

Can I prepare tuna avocado crispy rice salad ahead of time?

Yes, you can prepare components ahead. Store crispy rice and salad ingredients separately to maintain texture. Combine just before serving. The crispy rice may soften if mixed too early.

How do I make the rice crispy for the salad?

Use cooled, dry jasmine or sushi rice, spread thinly on a parchment-lined tray. Drizzle with soy sauce and oils, bake at 220°C (425°F) stirring every 15 minutes until golden and crunchy. Proper drying and even spreading are key.

What other ingredients can I add to customize my salad?

Add shredded cabbage, sliced red onions, grated carrots, or fresh herbs like basil or chives. These ingredients add texture, crunch, and layers of flavor to suit your taste preferences.

Tuna Avocado Crispy Rice Salad with Cilantro Dressing

Ingredients

Scale

3 cups cooked jasmine or sushi rice, cooled
2 tablespoons soy sauce
1 tablespoon dark soy sauce (optional, for color)
2 tablespoons sesame oil
2 tablespoons olive oil

½ cup whole-egg mayonnaise
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons sesame oil
1 tablespoon honey or maple syrup
1 tablespoon sriracha (optional)

2–3 cans of tuna in oil, drained
2 Lebanese cucumbers or 1 English cucumber, sliced or chopped
1 cup edamame beans, thawed
1 avocado, diced
2 spring onions or 3 scallions, finely sliced
1 teaspoon black sesame seeds
Fresh herbs such as mint, cilantro, dill, or parsley, chopped
Chili crisp or oil (optional)
1 fresh jalapeño, sliced (optional)

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Instructions

1. Preheat the oven to 220°C (425°F) or 200°C (400°F) fan-forced. Line a large baking tray with parchment paper.
2. Spread the cooled rice on the baking tray. Drizzle with soy sauce, dark soy sauce (if using), sesame oil, and olive oil. Toss to coat evenly, then spread the rice in a thin, even layer.
3. Bake the rice for 30-50 minutes, stirring every 15 minutes until crispy.
4. While the rice is baking, prepare the dressing by whisking together mayonnaise, soy sauce, rice wine vinegar, sesame oil, honey or maple syrup, and sriracha in a bowl. Set aside.
5. In a large bowl, combine the tuna, cucumbers, edamame, avocado, spring onions or scallions, and crispy rice.
6. Drizzle the dressing over the salad, and sprinkle with black sesame seeds, chili crisp, jalapeños, and fresh herbs as desired.
7. Gently toss the salad just before serving.

Notes

🥒 Make the crispy rice ahead of time and store it in an airtight container for up to 2 days.
🕒 The dressing keeps well in the fridge for up to 3 days; shake well before using.
🥑 Dice avocado right before serving to avoid browning.

Prep Time: 20 minutes
Cook time: 30-50 minutes
Cook Time: 30-50 minutes
Category: Salad
Method: Baking
Cuisine: Fusion
Diet: Pescatarian

Nutrition

Serving Size: 1/4 of the recipe
Calories: 450
Sugar: 6g
Sodium: 760mg
Fat: 35g
Saturated Fat: 5g
Unsaturated Fat: 28g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 6g
Protein: 20g
Cholesterol: 35mg