Description
Tuna Avocado Crispy Rice Salad is a tantalizing mix of flavors and textures that is easy to prepare and delicious to eat.
Ingredients
Scale
- 2 tbsp sesame oil
- 1 tsp black sesame seeds
- 425 g canned tuna in oil, drained
- 2 tbsp olive oil
- 2 Lebanese cucumbers, sliced into half-moons
- 3 cups cooked jasmine or sushi rice (cooled)
- 1 tsp dark soy sauce (optional)
- 1 cup thawed edamame beans
- 2 spring onions, thinly sliced
- ½ cup whole-egg mayonnaise
- 3 tbsp tamari or soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sriracha (optional)
- 2 tbsp tamari or regular soy sauce
- 1 avocado, diced
- Chili crisp or oil (optional)
- 1 fresh jalapeño, sliced (optional)
Instructions
- Preheat your oven to 425°F (220°C). In a large bowl, combine the cooked and cooled jasmine or sushi rice with sesame oil, olive oil, tamari, and dark soy sauce if you’re using it. Scrape the rice mixture onto a parchment-lined baking tray, spreading it out evenly. Bake for 40–50 minutes, stirring every 15 minutes.
- In a separate bowl, combine the whole-egg mayonnaise, tamari or soy sauce, rice vinegar, sesame oil, honey, and sriracha if desired. Whisk until smooth and creamy.
- In a large mixing bowl, combine the drained tuna, sliced cucumbers, diced avocado, edamame beans, and sliced spring onions. Add the crispy rice, drizzle in the dressing, and toss gently.
Notes
Keep crispy rice separate until ready to serve to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Salad
Nutrition
- Calories: 400 kcal
- Sodium: 900 mg
- Protein: 22 g