Crispy Rice Sushi Tuna Salad

• porciones: 4 servings
• tiempo activo: 10 minutes
• tiempo total: 40 minutes

Ingredientes

Crispy Rice:

1 1/2 cups cooked sushi rice or jasmine rice

1 tablespoon soy sauce

1 tablespoon sesame oil

1 tsp chili crunch or chili oil (can omit if you don't have this but it adds a nice spice)

Salad:

1 large avocado - diced

~2 cups diced cucumbers (I used two small cucumbers, one large cucumber would also yield this)

1/3 cup sesame seeds

~.35 ounce dried seaweed, crumbled

1 cup finely chopped cilantro

1 medium carrot - shredded

3 cans drained tuna

Dressing:

1/4 cup toasted or regular sesame oil (I prefer toasted but you can use regular to cut down on cost)

1/4 cup soy sauce

3 tablespoons rice vinegar

1 tablespoon sriracha

2 cloves garlic - minced or grated

1 tablespoon honey or maple syrup

1 teaspoon mustard

1 teaspoon grated ginger

Instrucciones

Preheat oven to 425 degrees. Add rice to a sheet pan lined with parchment paper or silicone. Toss with sesame oil, chili crisp, and soy sauce. Bake for 30-40 minutes until browned and crisped. Tossing the rice halfway through will help it to cook more evenly.

Add all dressing ingredients to a jar or bowl and whisk together until smooth and combined.

Add tuna to a large bowl and break apart and partially mash so it is not in big chunks. Add all remaining salad ingredients to the bowl along with the cooked crispy rice. Pour over dressing and toss to combine. Serve and enjoy.

Nutrición

• Calorías: 418 kcal
• Grasa Total: 20 g
• Grasa Saturada: 3 g
• Grasa No Saturada: 16 g
• Grasa Trans: 0.003 g
• Colesterol: 46 mg
• Sodio: 1463 mg
• Carbohidratos Totales: 30 g
• Fibra Dietética: 7 g
• Azúcares Totales: 7 g
• Proteína: 32 g