Tuna Avocado Crispy Rice Salad

• 분량: 4 servings
• 활동 시간: 20 minutes
• 총 시간: 1 hour 10 minutes

재료

3 cups (555 g) cooked jasmine or sushi rice, cooled (or a 450 g/1 lb packet of microwave jasmine rice)

2 tbsp tamari or all-purpose soy sauce

1 tsp dark soy sauce (optional, for colour)

2 tbsp sesame oil

2 tbsp olive oil

½ cup (125 g) whole-egg mayonnaise (see note 1 about dairy-free)

3 tbsp tamari or all-purpose soy sauce

2 tbsp rice wine vinegar

2 tbsp sesame oil

1 tbsp honey

1 tbsp sriracha (optional)

425 g (15 oz) canned tuna in oil, drained

2 Lebanese (short) cucumbers, sliced into half-moons

1 cup (140 g) frozen edamame beans, thawed

1 avocado, diced

2 spring onions (scallions), finely sliced

1 tsp black sesame seeds

Chilli crisp or chilli oil (optional)

1 fresh jalapeño, sliced (optional)

방향

Make the crispy rice

– Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).

Add the cooked and cooled rice to a baking tray lined with baking (parchment) paper. Drizzle over the tamari, dark soy sauce (if using), sesame oil and olive oil. Use a spoon (or your hands) to toss the rice so that it is evenly coated. Spread the rice out on the baking tray as evenly as possible in a thin layer.

Bake for 40–50 minutes, checking and stirring the rice every 15 minutes to ensure even browning (see note 1).

Make the dressing

– Add the dressing ingredients to a medium bowl, whisk to combine and set aside.

Assemble the salad

– Add the tuna, cucumber, edamame beans, avocado, spring onion and crispy rice to a large bowl.

Add the dressing

– Drizzle over the dressing. Sprinkle with sesame seeds, chilli crisp or oil and jalapeños (if using).

Serve

– Toss the salad at the table right before serving.

영양 정보

• 칼로리: 724
• 지방 전체: 38.1 g
• 포화 지방: 5.7 g
• 트랜스 지방: 0 g
• 콜레스테롤: 49.4 mg
• 나트륨: 2107.8 mg
• 탄수화물 전체: 61 g
• 식이섬유: 5.4 g
• 총 당류: 10 g
• 단백질: 36.4 g