If you love sushi-inspired flavors, you’re going to love this one. It has everything I want in a meal! Crispy rice, creamy avocado, crunchy cucumber, tuna, edamame, and the BEST creamy sesame dressing.
The crispy rice really makes this salad. It takes a little extra time in the oven, but it gives every bite the perfect crunch and makes an otherwise simple salad feel so much more satisfying.
It’s fresh, filling, packed with protein, and one of those meals I could easily make on repeat.
For the crispy rice
- 3 cups cooked jasmine or sushi rice, cooled
- 2 tablespoons soy sauce or tamari
- 1 teaspoon dark soy sauce, optional
- 2 tablespoons sesame oil
- 2 tablespoons olive oil
For the salad
- 15 oz canned tuna, drained
- 2 cucumbers, sliced or chopped
- 1 cup edamame, thawed
- 1 avocado, diced
- 2 green onions, thinly sliced
- Black sesame seeds
- Chili crisp or chili oil, optional
- Sliced jalapeño, optional
For the dressing
- ½ cup mayonnaise
- 3 tablespoons soy sauce or tamari
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 1 tablespoon sriracha, optional
How to make it
- Preheat your oven to 425°F.
- Add your cooled rice to a parchment-lined baking sheet. Drizzle with the soy sauce, sesame oil, and olive oil and toss everything together until the rice is evenly coated.
- Spread the rice into a thin, even layer and bake for about 40–50 minutes, giving it a stir every 15 minutes or so, until it’s golden and crispy.
- While the rice is crisping, make the dressing. Whisk together the mayonnaise, soy sauce, rice vinegar, sesame oil, honey, and sriracha until smooth and creamy.
- Now for the easy part. Add the tuna, cucumber, edamame, avocado, green onions, and crispy rice to a large bowl. Drizzle over the dressing and gently toss everything together.
- Finish with black sesame seeds and, if you like a little heat, some chili crisp and fresh jalapeño.
- Serve right away while the rice is still nice and crispy.
Notes
A Few Notes
Make sure your rice is completely cooled before putting it in the oven. It helps it get extra crispy. This is also such a good recipe for leftover rice from the night before.
And if you’re meal prepping, I’d keep the crispy rice and dressing separate from the rest of the salad and add them right before eating so you don’t lose that crunch.
Sweet, savory, creamy, crunchy, a little spicy… basically everything you want in one bowl. 🥑✨
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