Name: Crispy Rice Salad with Tuna and Avocado
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Fusion
Ingredients: 3 cups cooked jasmine or sushi rice (cooled); 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 whole-egg mayonnaise; 3 tbsp tamari or all-purpose soy sauce; 2 tbsp rice wine vinegar; 1 tbsp honey; 1 tbsp sriracha (optional); 425 g canned tuna in oil (drained); 2 pieces Lebanese cucumbers (sliced into half-moons); 1 cup frozen edamame beans (thawed); 1 piece avocado (diced); 2 pieces spring onions (finely sliced); 1 tsp black sesame seeds; chilli crisp or chilli oil (optional); 1 piece fresh jalapeño (sliced, optional)

Description

This Tuna Avocado Crispy Rice Salad is a delightful explosion of flavors, combining crispy rice, creamy avocado, and tender tuna. Perfect for a light lunch or as an appetizer at dinner parties, it’s both visually appealing and delicious.

Ingredients

Scale

3 cups cooked jasmine or sushi rice (cooled)
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 whole-egg mayonnaise
3 tbsp tamari or all-purpose soy sauce
2 tbsp rice wine vinegar
1 tbsp honey
1 tbsp sriracha (optional)
425 g canned tuna in oil (drained)
2 pieces Lebanese cucumbers (sliced into half-moons)
1 cup frozen edamame beans (thawed)
1 piece avocado (diced)
2 pieces spring onions (finely sliced)
1 tsp black sesame seeds
chilli crisp or chilli oil (optional)
1 piece fresh jalapeño (sliced, optional)

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Instructions

Preheat the oven to 220°C (425°F) to ensure even crispiness of the rice.
Spread the cooked and cooled rice on a baking sheet lined with parchment paper, ensuring even distribution for uniform browning.
Drizzle the tamari, dark soy sauce (if using), sesame oil, and olive oil over the rice. Use a spoon or your hands to mix well, ensuring all grains are coated.
Bake the rice for 40–50 minutes. Check every 15 minutes and stir the rice to ensure even browning and prevent burning. It should be golden brown and crispy.
While the rice is baking, prepare the dressing by whisking together the ingredients in a medium bowl until well combined. Set the dressing aside.
Once the rice is done, remove it from the oven and let it cool slightly while you prepare the fresh ingredients.
In a large bowl, combine the tuna, cucumber, edamame, avocado, and spring onions. Add the crispy rice to the mixture.
Drizzle the dressing over the salad and sprinkle with black sesame seeds and chilli oil or fresh jalapeños, if using.
Gently toss the salad to combine all ingredients evenly. Serve immediately to keep the rice crispy.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Salad
Cuisine: Fusion

Nutrition

Serving Size: 1
Calories: 550
Sugar: 5 g
Sodium: 800 mg
Fat: 30 g
Saturated Fat: 4 g
Carbohydrates: 50 g
Fiber: 6 g
Protein: 20 g
Cholesterol: 40 mg