Description
A refreshing salad combining crispy rice with sushi-grade ahi tuna and creamy avocado, perfect for a light meal.
Ingredients
Scale
- 2 cups cooked sushi rice or jasmine rice (preferably chilled overnight)
- 2 tbsp neutral oil (avocado, canola, or vegetable)
- 1 tsp sesame oil
- Pinch of salt
- 8 oz sushi-grade ahi tuna
Instructions
- Heat the neutral oil in a pan over medium heat. Once hot, add the chilled cooked rice and press it down into an even layer. Cook until the bottom is crispy, about 5-7 minutes. Flip and cook the other side until crispy.
- In a bowl, combine the cooked crispy rice, sesame oil, and a pinch of salt.
- Dice the sushi-grade ahi tuna and mix it with avocado if desired.
- Serve the crispy rice topped with the tuna and optionally additional garnishes like seaweed or sesame seeds.
Notes
Best served immediately while the rice is still warm and crispy. Store crispy rice and tuna mixture separately if there are leftovers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Pan-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 25mg
Keywords: tuna, avocado, salad, crispy rice, sushi, seafood, gluten-free, light meal