Tuna Avocado Crispy Rice Salad

• servings: 4 servings
• active time: 20 minutes
• total time: 1 hour 10 minutes

Ingredients

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)

Directions

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.

Nutrition

• Calories: 724
• Total Fat: 38.1 g
• Saturated Fat: 5.7 g
• Trans Fat: 0 g
• Cholesterol: 49.4 mg
• Sodium: 2107.8 mg
• Total Carbohydrate: 61 g
• Dietary Fiber: 5.4 g
• Total Sugars: 10 g
• Protein: 36.4 g