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Tuna Avocado Crispy Rice Salad
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Tuna Avocado Crispy Rice Salad

35 minServes 4Nutri-Score C€
from @simple.home.edit10 imports0 cooked
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what you need

Ingredients

4 people
  • cooked jasmine rice (cooled)Grains555 g
  • tamari (or all-purpose soy sauce)Pantry30 ml
  • dark soy sauce (optional, for colour)Pantry5 ml
  • sesame oilPantry30 ml
  • olive oilPantry30 ml
  • whole-egg mayonnaisePantry125 g
  • tamari (for the dressing)Pantry45 ml
  • rice wine vinegarPantry30 ml
  • sesame oil (for the dressing)Pantry30 ml
  • honeyPantry15 ml
  • sriracha (optional)Pantry15 ml
  • canned tuna (drained)Fish300 g
  • avocado (sliced)Produce2 pieces
  • cucumber (sliced)Produce1 piece

per serving

Nutrition

436kcal

Carbs
36 g
Proteins
14 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl
  • Whisk

step by step

Method

  1. Make the crispy rice

    • Mix the cooled cooked rice with the tamari, dark soy sauce, sesame oil and olive oil until evenly coated.
    • Heat a frying pan over medium-high heat and press the rice into an even layer.
    • Cook until deeply golden and crispy on the base, then flip and crisp the other side.
    Step 1

  2. Whisk the dressing

    • Combine the mayonnaise, tamari, rice wine vinegar, sesame oil, honey and sriracha in a bowl.
    • Whisk until smooth and creamy.
    Step 2

  3. Assemble the salad

    • Break the crispy rice into pieces and add to a bowl.
    • Add the drained tuna, sliced avocado and cucumber.
    • Drizzle over the dressing and toss gently to combine.
    Step 3
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