Description
A delightful twist on classic sushi combining crispy rice, fresh tuna, and vibrant vegetables for a magical blend of flavors and textures.
Ingredients
Scale
- 1 ½ cups cooked sushi rice
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon chili crunch or chili oil (optional)
- 1 large avocado, diced
- 2 cups diced cucumbers
- 1/3 cup sesame seeds
- .35 ounces dried seaweed, crumbled
- 1 cup finely chopped cilantro
- 1 medium carrot, shredded
- 2 cans drained tuna
- 1/4 cup toasted or regular sesame oil
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha
- 2 cloves garlic, minced
- 1 tablespoon honey or maple syrup
- 1 teaspoon mustard
- 1 teaspoon grated ginger
Instructions
- Preheat your oven to 425°F (220°C).
- Spread the sushi rice on a sheet pan and drizzle with sesame oil, chili oil, and soy sauce. Bake for 30-40 minutes until golden and crisp.
- Combine all dressing ingredients in a mixing bowl or jar and whisk until smooth.
- In a large bowl, flake tuna and add diced avocado, cucumbers, carrot, cilantro, crumbled seaweed, and sesame seeds.
- Once the rice is baked and slightly cooled, fold it into the salad mixture and add the dressing. Toss to combine.
Notes
Best enjoyed fresh but can be stored separately from the dressing for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 30mg
Keywords: sushi, salad, tuna, crispy rice, healthy, summer meal
