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Tuna Avocado Crispy Rice Salad

Tuna Avocado Crispy Rice Salad
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Enjoy a vibrant Tuna Avocado Crispy Rice Salad that’s easy to prepare and perfect for meal prep. Get ready to savor this delightful dish!

Ingredients

Scale
  • 3 cups cooked jasmine or sushi rice, cooled
  • 2 tbsp tamari or all-purpose soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp olive oil
  • ½ cup whole-egg mayonnaise
  • 3 tbsp tamari or all-purpose 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 cup frozen edamame beans, thawed
  • 1 avocado, diced
  • 2 spring onions, finely sliced
  • 1 tsp black sesame seeds
  • Chili crisp or chili oil (optional)
  • 1 fresh jalapeño, sliced (optional)

Instructions

  1. Preheat the oven to 220°C (425°F). Spread cooled rice on a parchment-lined baking tray and drizzle with tamari, sesame oil, and olive oil. Toss to coat evenly.
  2. Bake for 40-50 minutes until golden brown, stirring every 15 minutes to ensure even cooking.
  3. While the rice bakes, whisk together mayonnaise, tamari, vinegar, sesame oil, honey, and sriracha in a medium bowl.
  4. In a large bowl, combine drained tuna, cucumber slices, edamame beans, diced avocado, sliced spring onions, and crispy rice.
  5. Drizzle dressing over the salad mixture and toss gently before serving.

Nutrition

Find it online: https://cookingwitheliana.com/tuna-avocado-crispy-rice-salad/