Crispy Rice Tuna Avocado Bowl

These crispy rice tuna avocado bowls have become a favorite in our house. Think of it like a throwaway salad, but filling enough to be a complete meal. I chopped all the salad ingredients, added crispy rice on top, drizzled on a light cream dressing, and mixed everything together. Simple, rich in protein, and full of fresh flavor.

I didn’t measure anything exactly; instead, I choose based on taste and texture, just like my mother used to cook. That’s exactly how I suggest you make it too.

Why this recipe works so well

It’s perfect for a quick lunch or casual dinner. Tuna, edamame and an optional egg on top make it filling and rich in protein. My son is really into protein these days, and he gave this recipe a thumbs up.

It’s flexible, so you can change the ingredients depending on what’s in your fridge.

It’s quick to make, it tastes fresh, and everyone can serve it the way they like it.

Crispy Rice and Tuna Avocado Bowls Recipe

Ingredients

Crispy rice

• Cooked white rice
• Olive or sesame oil
• Soy sauce (Lee Kum Kee is my favorite)

Salad base

• Canned tuna, drain
• Canned edamame, drain
• Avocado, diced
• Cucumber, diced
• Cherry tomatoes halved
• Fresh coriander, roughly chopped
• sliced ​​red onion

Bandage

• One small spoonful of mayonnaise (I use S&W whole egg mayonnaise)
• Orange juice
• I am a willow tree
• Optional drizzle of sesame oil

To serve

Method

1. Crispy rice
Preheat the oven to 200°C. Spread the cooked rice on a lined baking sheet. Sprinkle in the oil and soy sauce, then stir until evenly mixed.

Bake for 10 minutes, stirring each time, until the rice is crisp and golden. Use feelings, not timing. Set aside until cool slightly.

2. Prepare the salad base
Chop and add the tuna, edamame, avocado, cucumber, cherry tomatoes, sliced ​​red onion and cilantro to a large bowl.

3. Add crispy rice and sauce
Add crispy rice over chopped salad. Sprinkle mayonnaise, lemon and soy sauce on top, then stir everything until evenly mixed.

4. Optional finishing touches
Top your crispy rice tuna avocado bowl with a poached egg or fried egg if you want extra protein. The runny egg yolk pairs perfectly with the crunchy rice.

Make it yours

This Crispy Rice and Tuna Avocado Bowls recipe is very adaptable. Add chili oil, sesame seeds, shallots, or swap the tuna for salmon or tofu. You can adjust the dressing according to your taste. If you want it creamier, add more mayonnaise. If you’re watching calories, a teaspoon of mayonnaise in the dressing works perfectly.

Fast, rich in protein and fresh. Perfect for take-to-work lunches, or convenience meals to keep in the fridge when, like us, your family comes and goes on different schedules.

Happy cooking, and enjoy your bowl of crispy avocado tuna rice!