Tuna Avocado Crispy Rice (Print Version)
# Ingredients:
→ Golden Rice Crunch
01 -
450 g precooked jasmine rice from a microwave packet or 555 g of homemade cooled sushi or jasmine rice
02 -
2 tbsp olive oil
03 -
2 tbsp toasted sesame oil
04 -
1 tsp dark soy sauce (optional for a richer color)
05 -
2 tbsp tamari or soy sauce (regular)
→ Zesty Dressing
06 -
2 tbsp sesame oil
07 -
125 g mayonnaise made with whole eggs
08 -
1 tbsp sriracha sauce (add only if you like heat)
09 -
3 tbsp tamari or soy sauce
10 -
1 tbsp honey
11 -
2 tbsp rice wine vinegar
→ Salad Mix
12 -
Canned tuna, drained; 425 g in oil
13 -
140 g edamame beans (thawed and soft)
14 -
1 diced avocado
15 -
2 thinly sliced green onions
16 -
2 small cucumbers (chop into half-moon shapes)
17 -
1 tsp sesame seeds, black
18 -
Thinly sliced jalapeño peppers (optional)
19 -
Chilli oil or crispy chilli flakes, if desired
# Instructions:
01 -
Turn your oven to 220°C (200°C if using a fan setting). Line a tray with parchment and scatter the rice over the surface. Pour on the tamari, the optional dark soy, as well as the oils (olive and sesame). Stir to coat and spread it out flat in a single layer. Bake for 40–50 minutes, giving it a toss every 15 or so until it’s golden brown all over.
02 -
In a bowl, whisk tamari, mayonnaise, rice vinegar, sesame oil, honey, and optional sriracha together until smooth and creamy.
03 -
Toss tuna, cucumbers, spring onions, avocado, and crisp rice together in a large bowl. Pour the dressing on and finish with sesame seeds, jalapeños, and chilli oil (if you like). Mix everything gently at the table before digging in.