Cooked - Tuna Avocado Crispy Rice Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Tuna Avocado Crispy Rice Salad

4.0

3 cups (555 g) cooked jasmine or sushi rice, cooled (or a 450 g/1 lb packet of microwave jasmine rice)

2 tbsp tamari or all-purpose soy sauce

1 tsp dark soy sauce (optional, for colour)

2 tbsp sesame oil

2 tbsp olive oil

½ cup (125 g) whole-egg mayonnaise

3 tbsp tamari or all-purpose soy sauce

2 tbsp rice wine vinegar

2 tbsp sesame oil

1 tbsp honey

1 tbsp sriracha (optional)

425 g (15 oz) canned tuna in oil, drained

2 Lebanese (short) cucumbers, sliced into half-moons

1 cup (140 g) frozen edamame beans, thawed

1 avocado, diced

2 spring onions (scallions), finely sliced

1 tsp black sesame seeds

Chilli crisp or oil (optional)

1 fresh jalapeño, sliced (optional)

Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
Add the cooked and cooled rice to a baking tray lined with baking (parchment) paper. Drizzle over the tamari, dark soy sauce (if using), sesame oil and olive oil. Use a spoon (or your hands) to toss the rice so that it is evenly coated. Spread the rice out on the baking tray as evenly as possible in a thin layer.
Bake for 40–50 minutes, checking and stirring the rice every 15 minutes to ensure even browning (see note 1).
Add the dressing ingredients to a medium bowl, whisk to combine and set aside.
Add the tuna, cucumber, edamame beans, avocado, spring onion and crispy rice to a large bowl.
Drizzle over the dressing.
Sprinkle with sesame seeds, chilli crisp or oil and jalapeños (if using).
Toss the salad at the table right before serving.

Course🍽️Main Course

DietsPescaterian🥜Nut-free...

Category🥗Salad

Cuisine🇯🇵Japanese

Occasions📆Everyday🥙Light Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 74 weeks ago

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