Tuna Avocado Crispy Rice Salad

• 720 ml (555g) cooked jasmine or sushi rice, cooled
• 29.6 ml tamari or all-purpose soy sauce (for rice)
• 4.93 ml dark soy sauce (optional, for colour)
• 29.6 ml sesame oil (for rice)
• 29.6 ml olive oil
• 120 ml (125g) whole-egg mayonnaise
• 44.4 ml tamari or all-purpose soy sauce (for dressing)
• 29.6 ml rice wine vinegar
• 29.6 ml sesame oil (for dressing)
• 14.8 ml honey
• 14.8 ml sriracha (optional)
• 425g (15 oz) canned tuna in oil, drained
• 2 Lebanese cucumbers, sliced into half-moons
• 240 ml (140g) frozen edamame beans, thawed
• 1 avocado, diced
• 2 spring onions (scallions), finely sliced
• 4.93 ml black sesame seeds
• Crispy chilli oil or chilli oil (optional)
• 1 fresh jalapeño, sliced (optional)

Steps

1. 1

   Preheat the oven to 220°C (218°C) or 200°C (204°C) for fan-forced.

2. 2

   Line a baking tray with parchment paper and add the cooled rice.

3. 3

   Drizzle the rice with tamari, dark soy sauce (if using), sesame oil, and olive oil; toss until evenly coated.

4. 4

   Spread the rice in a thin, even layer and bake for 40–50 minutes, stirring every 15 minutes until browned and crispy.

5. 5

   In a medium bowl, whisk together the mayonnaise, tamari, rice wine vinegar, sesame oil, honey, and sriracha to make the dressing.

6. 6

   In a large mixing bowl, combine the drained tuna, cucumber, edamame beans, diced avocado, spring onions, and the cooled crispy rice.

7. 7

   Drizzle the dressing over the salad components.

8. 8

   Garnish with black sesame seeds, chilli oil, and sliced jalapeños if using.

9. 9

   Toss the salad gently at the table just before serving.