Fresh, crunchy, and loaded with flavor, this gorgeous tuna avocado sushi crispy rice salad is what would happen if a sushi roll and a salad had a baby. You’ve got all those sushi-inspired elements – creamy avocado, protein-packed tuna, sweet mango, edamame, and sushi ginger – tossed with crispy sesame rice and a zingy sweet chili dressing. It’s a particularly lovely way to jazz up canned tuna.
Tuna Sushi Crispy Rice Salad, at a Glance
⏰ Total time: 30 minutes
🍽️ Servings: 4
🛒 Key Ingredients: Cooked rice, canned tuna, avocado, mango, cucumber, sweet chili jam, light soy sauce
🧠 Skill Level: Beginner-friendly
💪 Protein: 26g per serving
👩🍳 Cooking Method: Air fryer or oven
💃 Perfect For: Easy weeknight dinners, meal prep lunches, whenever you’re craving sushi, you need an idea for using up canned tuna, or when you want a satisfying salad that doesn’t feel like a salad.
Sushi, but make it a crispy rice salad
If you also often have a can or two of tuna hanging out in your cupboard, this lovely, crunchy, fresh salad is an excellent way to use it.
It is very much what would happen if a sushi roll was turned into a salad. You’ve got protein-packed tuna, creamy avocado, sweet mango, freshness from cucumber, scallions, and cilantro, crunch from the crispy rice and onions, and an extra hit of sushi energy from the pickled ginger.
This one is absolutely satisfying enough to enjoy as a proper main meal, but still feels lovely and light. It’s also fab for prepping ahead of time!
You might have noticed that I’m a bit of a fan of a crispy rice salad – if you like them too, try this satay crispy rice salad, chicken shawarma crispy rice salad, chicken Caesar crispy rice salad, or ‘Marry Me’ chicken crispy rice salad next.
Thank you so much for being a member of Dished by Kate Plus 💕 I’m so grateful you’re here – and I hope you enjoy this exclusive recipe as much as I do.
Kate’s Prep Ahead Tip
The dressed salad will soften the crispy rice over time, so if you’re making this for company, or want to preserve the crunch, store the crispy rice, dressing, and salad separately, then combine everything just before serving.
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Tuna Avocado Sushi Crispy Rice Salad
Ingredients
Method
- Cook your rice (skip this step if you're using leftover rice).Add ⅔ cup of rice to a small saucepan you have a lid for. Add 1 cup of water, then set the pan over high heat. When the water gets a little foamy on top, place the lid on, reduce the heat to low, and cook for 12 minutes. Remove from the heat (still with the lid on), and set it aside for another 10 minutes to finish steaming. After this, fluff up the grains with a fork, then spread onto a baking pan or plate tray lined with parchment paper. Pop it into the fridge to cool for at least 10 minutes.
- Air-fry the crispy rice. Remove the tray from your air fryer basket and add the rice directly into the base. Drizzle with 1 tablespoon of sesame oil and 1 tablespoon of light soy sauce. Mix to combine well, then air fry at 400°F (200°C) for 15 minutes, stirring a couple of times to ensure even crisping.
- Make the sweet chili dressing. To a jar you have a lid for, or a small bowl, add 2 tablespoons rice wine vinegar, 2 tablespoons sweet chili jam, 1 tablespoon olive oil, 1 tablespoon sesame oil, 2 teaspoons light soy sauce, the crushed garlic, and grated ginger.Pop the lid on the jar and shake well to combine, or mix the dressing in the bowl with a fork.
- Assemble the salad and serve. Add the drained tuna, defrosted edamame beans, diced cucumber, diced avocado, diced mango, chopped scallions, cilantro leaves, crispy onions, and sushi ginger to a large bowl. Pour over the crispy rice, then pour the dressing on top. Toss gently to combine. Top with furikake seasoning or sesame seeds, then serve while lovely and crunchy.
