Crispy Rice Sushi Tuna Salad is a fresh, high-protein dish featuring crunchy oven-baked rice tossed with a flavorful sesame-soy dressing. It’s loaded with diced avocado, cucumber, carrot, cilantro, and canned tuna for a vibrant, satisfying salad. The chili oil and sriracha add a subtle kick that balances perfectly with the creamy and tangy elements. This recipe is easy to prep ahead and makes a great lunch or light dinner.
I love tuna. For more yummy tuna recipes try my hot honey tunacado wrap or my spicy tuna hand rolls.
If you're a salad lover like me you need to try my chopped halloumi salad or my herby butter bean salad.
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Why you'll love this recipe
Crispy, crunchy texture – The oven-baked rice adds an irresistible crunch that takes this salad to the next level.
Balanced flavors – A mix of savory, spicy, tangy, and sweet flavors keeps every bite interesting.
High-protein and filling – Tuna adds satisfying protein, making this a complete meal.
Fresh and vibrant – Packed with veggies and herbs, it’s light yet flavorful.
Easy to prep ahead – You can make the rice and dressing in advance for quick assembly later.
Ingredients
- Cooked sushi rice – Acts as the base for the crispy topping; using day-old rice helps achieve maximum crunch.
- Soy sauce – Adds umami depth and saltiness to the rice.
- Sesame oil – Infuses the rice with a nutty aroma and helps it crisp up during baking.
- Chili crunch or chili oil – Brings heat and a slight smokiness; optional, but adds bold flavor.
- Avocado – Adds creaminess and healthy fats that balance the spicy and tangy elements.
- Diced cucumbers – Provide a fresh, crunchy contrast to the creamy and savory ingredients.
- Sesame seeds – Contribute nutty flavor and a subtle crunch throughout the salad.
- Chopped cilantro – Adds brightness and a fresh, herbaceous note.
- Shredded carrot – Brings mild sweetness and more crunch for a balanced texture.
- Drained tuna – The protein base of the salad; adds savory richness and heft.
- Toasted or regular sesame oil – Forms the base of the dressing, adding warmth and nutty depth.
- Soy sauce – Lends saltiness and enhances the umami flavor profile.
- Rice vinegar – Brings tang and brightness to balance the oil and soy sauce.
- Sriracha – Adds a spicy kick and subtle garlic undertone.
- Minced or grated garlic – Sharpens and intensifies the overall flavor.
- Honey or maple syrup – Provides a touch of sweetness to balance the salt and spice.
- Mustard – Adds a subtle tang and depth, helping emulsify the dressing.
- Grated ginger – Offers warmth, zest, and complexity.
See the recipe card for full information on ingredients and quantities.
Substitutions
- herbs - Sub in any fresh herbs that you like. You can use more of one if you don't want to buy multiple herbs.
- feta - Feel free to use goat cheese, vegan feta or tofu feta.
- za'atar - If you don’t have za’atar, you can use a mix of dried thyme, oregano, sesame seeds, and a touch of sumac or lemon zest for a similar flavor.
Step-by-Step Instructions
Step 1
Bake rice until crisp.
Step 2
Mix together dressing.
Step 3
Toss together salad.
Step 4
Serve and enjoy.
Storage instructions
Store leftovers in an airtight container in the fridge for up to 2 days. The crispy rice will soften over time, so if you want to restore some crunch, you can toast it briefly before serving again.
Recipe Pro-Tips
Use day-old rice for max crispiness. Chilled, leftover sushi rice crisps up much better than freshly cooked rice. If you’re short on time, spread freshly cooked rice on a sheet pan and refrigerate it for at least an hour.
To cut down on cost you can use solely regular sesame oil or a combination of toasted and regular sesame oil.
Recipe FAQS
Yes, you can use freshly cooked rice, but for best results, chill it in the fridge for at least 1 hour before baking. This helps the rice dry out slightly and crisp up better in the oven.
Canned tuna in water or olive oil both work well. Just make sure it’s fully drained before mixing into the salad to avoid excess moisture.
Absolutely! Just swap the tuna for mashed chickpeas, tofu, or your favorite plant-based protein. Use maple syrup instead of honey to keep it vegan.
Other salads to try
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Crispy Rice Sushi Tuna Salad
Ingredients
crispy rice
- 1 ½ cups cooked sushi rice Its best to use day old rice but you can also cook it that day and let it cool in the fridge for 1 hour
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon chili crunch or chili oil can omit if you don't have this but it adds a nice spice
Salad
- 1 large avocado - diced
- ~2 cups diced cucumbers I used two small cucumbers, one large cucumber would also yield this
- ⅓ cup sesame seeds
- ~.35 ounce dried seaweed, crumbled
- 1 cup finely chopped cilantro
- 1 medium carrot - shredded
- 2 cans drained tuna
Dressing
- ¼ cup toasted or regular sesame oil I prefer toasted but you can use regular to cut down on cost
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha
- 2 cloves garlic - minced or grated
- 1 tablespoon honey or maple syrup
- 1 teaspoon mustard
- 1 teaspoon grated ginger
Instructions
- Preheat oven to 425 degrees. Add rice to a sheet pan lined with parchment paper or silicone. Toss with sesame oil, chili crisp, and soy sauce. Bake for 30-40 minutes until browned and crisped. Tossing the rice halfway through will help it to cook more evenly.
- Add all dressing ingredients to a jar or bowl and whisk together until smooth and combined.
- Add tuna to a large bowl and break apart and partially mash so it is not in big chunks. Add all remaining salad ingredients to the bowl along with the cooked crispy rice. Pour over dressing and toss to combine. Serve and enjoy.
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