Description
A vibrant and flavorful Tuna Avocado Crispy Rice Salad with a crunchy base, creamy avocado, and protein-rich tuna.
Ingredients
Scale
- 1 cup sushi rice (or any short-grain rice)
- 2 cups water
- 1 can (5 oz) tuna (in olive oil or water)
- 2 ripe avocados, diced
- 1 cucumber, diced
- 1 carrot, shredded
- 2 green onions, chopped
- 1 tablespoon sesame seeds
- 2 tablespoons soy sauce (halal-friendly)
- 1 tablespoon rice vinegar
- 1 tablespoon mayonnaise (optional)
- Salt and pepper, to taste
- Optional: chili flakes for heat
Instructions
- Cook the Rice: Rinse sushi rice under cold water until clear. Combine rice and water in a pot, bring to a boil, cover, and simmer for 20 minutes. Remove from heat and cool.
- Prepare the Crispy Base: Spread cooled rice on a baking sheet lined with parchment and press down. Bake at 425°F (220°C) for 15-20 minutes until golden and crispy.
- Mix the Salad Ingredients: In a bowl, combine drained tuna, diced avocados, cucumber, shredded carrot, and chopped green onions.
- Make the Dressing: Whisk together soy sauce, rice vinegar, mayonnaise, and season with salt, pepper, and optional chili flakes.
- Combine and Serve: Break crispy rice into pieces, mix with salad, drizzle dressing, and toss gently. Serve immediately for the best crunch!
Notes
Use fresh ingredients for the best flavor. Let the rice cool to maintain its crispy texture. Store crispy rice and salad separately for longer freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 30mg