Tuna & Avocado Bowl (Printable Version)
A yummy mix of tuna, avocado, crispy rice, fresh veggies, and a sesame-soy sauce.
# Ingredients:
→ Rice Crunch
01 -
2 tbsp olive oil
02 -
2 tbsp sesame oil
03 -
1 tsp dark soy sauce (optional)
04 -
2 tbsp tamari or regular soy sauce
05 -
3 cups (555 g) cooked and chilled jasmine or sushi rice
→ Sauce
06 -
1 tbsp sriracha (optional)
07 -
1 tbsp honey
08 -
2 tbsp sesame oil
09 -
2 tbsp rice vinegar
10 -
3 tbsp tamari or regular soy sauce
11 -
½ cup (125 g) mayo with whole eggs
→ Veggie Mix
12 -
425 g canned tuna packed in oil, drained
13 -
1 avocado, cubed
14 -
1 fresh jalapeño, thinly sliced (optional)
15 -
Chilli crisp or oil for topping (optional)
16 -
1 tsp black sesame seeds
17 -
2 spring onions, thinly chopped
18 -
1 cup (140 g) edamame beans, defrosted
19 -
2 small cucumbers, cut into half circles
# Steps:
01 -
Set the oven to 220°C (425°F) or 200°C (400°F) for fan settings. Put chilled rice on a parchment-lined tray. Pour on soy sauces, sesame oil, and olive oil. Mix until coated evenly. Spread rice thin. Bake for 40–50 minutes, gently turning it every 15 minutes so it crisps up evenly.
02 -
In a medium bowl, combine mayo, soy sauce, vinegar, sesame oil, honey, and sriracha (if using). Stir well and keep it nearby.
03 -
Combine tuna, cucumbers, edamame, avocado, and scallions in a big mixing bowl. Add in the crispy rice. Pour the dressing on top. Sprinkle jalapeños, sesame seeds, and chilli crisp (if using). Toss the mix just before digging in.