Tuna Avocado Crispy Rice Salad (Print Version)
# Ingredients:
→ Crispy Rice
01 -
555 g cooked jasmine or sushi rice, cooled or a 450 g packet of microwave jasmine rice
02 -
2 tbsp tamari or all-purpose soy sauce
03 -
1 tsp dark soy sauce (optional, for color)
04 -
2 tbsp sesame oil
05 -
2 tbsp olive oil
→ Dressing
06 -
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 -
140 g frozen edamame beans, thawed
15 -
1 avocado, diced
16 -
2 spring onions, finely sliced
17 -
1 tsp black sesame seeds
18 -
Chilli crisp or oil (optional)
19 -
1 fresh jalapeño, sliced (optional)
# Instructions:
01 -
Preheat oven to 220°C (200°C fan-forced). Spread cooked and cooled rice on a baking tray lined with parchment paper. Drizzle tamari, dark soy sauce (if using), sesame oil, and olive oil over the rice. Mix well to coat. Spread rice evenly in a thin layer. Bake for 40–50 minutes, stirring every 15 minutes until evenly browned.
02 -
Combine mayonnaise, tamari, rice wine vinegar, sesame oil, honey, and sriracha (if using) in a bowl. Whisk until well mixed.
03 -
In a large bowl, combine tuna, cucumber, edamame, avocado, spring onions, and crispy rice. Drizzle dressing over the top. Garnish with sesame seeds, chilli crisp, and jalapeños (if using). Toss salad at the table before serving.