Tuna Avocado Crispy Rice Salad
A delicious Tuna Avocado Crispy Rice Salad combining crispy rice, fresh vegetables, and a tangy dressing.
Equipment
- baking tray
- medium bowl
- large bowl
Ingredients
Crispy Rice
- 3 cups cooked jasmine or sushi rice cooled
- 2 tablespoon tamari or all-purpose soy sauce
- 1 teaspoon dark soy sauce optional
- 2 tablespoon sesame oil
- 2 tablespoon olive oil
Dressing
- ½ cup whole-egg mayonnaise
- 3 tablespoon tamari or all-purpose soy sauce
- 2 tablespoon rice wine vinegar
- 2 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon sriracha optional
Salad
- 425 g canned tuna in oil drained
- 2 Lebanese cucumbers sliced into half-moons
- 1 cup frozen edamame beans thawed
- 1 avocado diced
- 2 spring onions (scallions) finely sliced
- 1 teaspoon black sesame seeds
- Chilli crisp or oil optional
- 1 fresh jalapeño sliced optional
Instructions
Preparation
- 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 paper. Drizzle over the tamari, dark soy sauce (if using), sesame oil, and olive oil. Toss to coat the rice evenly. Spread the rice out in a thin layer. Bake for 40–50 minutes, stirring every 15 minutes for even browning.
- Whisk together mayonnaise, tamari, rice wine vinegar, sesame oil, honey, and sriracha (if using) in a medium bowl. Set aside.
- In a large bowl, mix tuna, cucumber, edamame beans, avocado, spring onion, and crispy rice. Drizzle dressing over the salad. Sprinkle with sesame seeds, chilli crisp, and jalapeños (if using). Toss at the table right before serving.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 2mg
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