Description
A refreshing salad combining earthy avocado, succulent tuna, and crispy rice for a satisfying crunch.
Ingredients
Scale
- 3 cups cooked jasmine or sushi rice (cooled) or 450 g microwave rice
- 2 tbsp tamari or regular soy sauce
- 1 tsp dark soy sauce (optional, for color)
- 2 tbsp sesame oil
- 2 tbsp olive oil
- ½ cup whole-egg mayonnaise
- 3 tbsp tamari or soy sauce
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 1 tbsp honey
- 1 tbsp sriracha (optional)
- 425 g canned tuna in oil, drained
- 2 Lebanese cucumbers, sliced into half-moons
- 1 avocado, diced
- 1 cup thawed edamame beans
- 2 spring onions, thinly sliced
- 1 tsp black sesame seeds
- Chilli crisp or oil (optional)
- 1 fresh jalapeño, sliced (optional)
Instructions
- Make Crispy Rice: Preheat your oven to 220°C (425°F). In a large mixing bowl, take your cooled jasmine or sushi rice and add in the tamari, dark soy sauce (if you’re using it for added color), sesame oil, and olive oil. Gently toss the mixture until the rice is evenly coated with the sauces. This not only infuses flavor but helps achieve that desired crispness.
- Prepare a baking tray by lining it with parchment paper to prevent sticking. Spread the rice mixture onto the tray in an even layer, being careful not to clump it together. Bake in the preheated oven for about 40 to 50 minutes, checking every 15 minutes. Stir the rice to ensure it crisps evenly. You’re looking for a golden brown, crunchy texture that will serve as the base of your salad.
- Make Dressing: While the rice is baking, it’s time to whip up the dressing. In a separate mixing bowl, combine the whole-egg mayonnaise, tamari or soy sauce, rice vinegar, sesame oil, honey, and sriracha (if desired). Use a whisk to blend these ingredients until the mixture is smooth and creamy. This dressing will add a delightful richness to the salad.
- Assemble Salad: Once your crispy rice is ready and has cooled slightly, grab a large mixing bowl for assembling the salad. Add the drained canned tuna, sliced Lebanese cucumbers, diced avocado, thawed edamame beans, thinly sliced spring onions, and the crispy rice.
- Drizzle the prepared dressing over the salad. Don’t pour it all at once; start with half and add more according to taste. Gently toss the ingredients together to ensure even distribution without breaking the delicate avocado.
- Finally, top the salad with black sesame seeds, a drizzle of chili crisp or oil if you desire some heat, and the slices of jalapeño if you’re feeling adventurous. Toss the salad gently one last time just before serving, to integrate all the toppings.
Notes
Perfect for warm days or as a nutritious boost, this salad is versatile and can be tailored to your personal tastes.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Salad
Nutrition
- Calories: 500 kcal
- Sodium: 800 mg
- Protein: 25 g