Crispy Rice Tuna Salad
Equipment
Ingredients
Crispy Rice
Day-old rice (cooked, cold)
400 g
Soy sauce
30 ml
Avocado oil
30 ml
Dressing
Grated ginger (grated)
5 g
Grated garlic cloves (grated)
10 g
Honey
20 g
Rice vinegar
30 ml
Sesame oil
30 ml
Mayonnaise
30 g
Soy sauce
45 ml
Water
30 ml
Salad
Canned tuna (drained)
3 piece
Cucumber (sliced)
1 piece
Carrots (julienned)
2 piece
Avocado (sliced)
1 piece
Green onions (sliced)
4 piece
Crispy rice (crispy)
400 g
Sesame seeds (toasted)
15 g
Instructions
Prepare crispy rice
Spread cold day-old rice on a baking sheet, drizzle with soy sauce and avocado oil, then bake until crispy.
Make the dressing
Combine all dressing ingredients in a mason jar and shake vigorously until well combined.
Prepare salad vegetables
Slice cucumber, julienne carrots, slice avocado and green onions.
Assemble the salad
Drain tuna, arrange all salad ingredients on plates, top with crispy rice and drizzle with dressing.
Original recipe
Storage
Best enjoyed fresh. Store components separately if preparing ahead.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.