Tuna Avocado Crispy Rice Salad (Print Version)
# Ingredients:
→ Crispy Rice
01 -
3 cups (555 g) cooked jasmine or sushi rice, cooled
02 -
2 tbsp tamari or all-purpose soy sauce
03 -
1 tsp dark soy sauce (optional)
04 -
2 tbsp sesame oil
05 -
2 tbsp olive oil
→ Dressing
06 -
½ cup (125 g) whole-egg mayonnaise
07 -
3 tbsp tamari or all-purpose soy sauce
08 -
2 tbsp rice wine vinegar
09 -
2 tbsp sesame oil
10 -
1 tbsp honey
11 -
1 tbsp sriracha (optional)
→ Salad
12 -
425 g canned tuna in oil, drained
13 -
2 Lebanese cucumbers, sliced into half-moons
14 -
1 cup (140 g) frozen edamame beans, thawed
15 -
1 avocado, diced
16 -
2 spring onions (scallions), finely sliced
17 -
1 tsp black sesame seeds
18 -
Chilli crisp or oil (optional)
19 -
1 fresh jalapeño, sliced (optional)
# Instructions:
01 -
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.
02 -
Whisk together mayonnaise, tamari, rice wine vinegar, sesame oil, honey, and sriracha (if using) in a medium bowl. Set aside.
03 -
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.