This crispy rice tuna avocado bowl has become a favourite in our house. Think of it as a tossed salad, but hearty enough to be a full meal. I chop all the salad ingredients, add the crispy rice on top, drizzle a light creamy dressing, and toss everything together. It’s simple, protein-rich, and full of fresh flavours.
I don’t measure anything exactly; instead, I go by taste and texture, just like my mum used to cook. That’s exactly how I recommend you make it too.
Why this recipe works so well
It’s perfect for a quick lunch or an easy dinner. Tuna, edamame, and an optional egg on top make it filling and protein-rich. My son is all about the protein these days, and he has given this recipe a big thumbs up.
It’s flexible, so you can tweak the ingredients depending on what’s in your fridge.
It’s quick to make, tastes fresh, and everyone can serve themselves just how they like it.
Crispy Rice Tuna Avocado Bowl Recipe
Ingredients
Crispy rice
- Cooked white rice
- Olive or sesame oil
- Soy sauce (Lee Kum Kee is my favourite)
Salad base
- Canned tuna, drained
- Canned edamame, drained
- Avocado, diced
- Cucumber, diced
- Cherry tomatoes halved
- Fresh coriander, roughly chopped
- sliced red onion
Dressing
- A small spoon of mayonnaise (I use S&W whole egg mayonnaise)
- Lemon juice
- Soy sauce
- Optional drizzle of sesame oil
To serve
-
Optional soft-boiled or fried egg
Method
1. Crisp the rice
Preheat the oven to 200°C. Spread the cooked rice on a lined baking tray. Drizzle with oil and soy sauce, then toss to coat.
Bake in 10-minute bursts, tossing each time, until the rice is crisp and lightly golden. Go by feel rather than exact time. Set aside to cool slightly.
2. Prepare the salad base
Chop and place tuna, edamame, avocado, cucumber, cherry tomatoes, sliced red onions and coriander into a large bowl.
3. Add the crispy rice and dressing
Add the crispy rice on top of the chopped salad. Drizzle the mayonnaise, lemon, and soy sauce dressing over the top, then toss everything together until well combined.
4. Optional finishing touch
Top your crispy rice tuna avocado bowl with a soft-boiled or fried egg if you want extra protein. The runny yolk works beautifully with the crispy rice.
Make it yours
This Crispy Rice Tuna Avocado Bowl recipe is highly adaptable. Add chilli oil, sesame seeds, shallots, or swap the tuna for salmon or tofu. You can adjust the dressing to suit your taste. If you want it creamier, just add more mayonnaise. If you’re watching calories, one teaspoon of mayonnaise in the dressing works perfectly.
Quick, protein-rich, and fresh. Perfect for take-to-work lunches, or a handy meal to have in the fridge when, like us, your family is coming and going on different schedules.
Happy cooking, and enjoy your crispy rice tuna avocado bowl!
I have never heard of crisping rice, I love this idea!! I have also never seen edamame in a can, so I’m going to look for that too. What a great meal, we are looking for protein too, and my kids will love the rice.
This sounds so good! I love poke bowls but I haven’t done it with tuna!
That sounds so delicious! I’ve never heard of crispy rice but it sounds great.
This is one of my favourite salads! I have this quite a lot, but instead of rice I use pasta. I’ve never used crispy rice before, so I’m definitely going to give that a go! xx