Description
This salad is the kind of dish that surprises you—in the best way! It started with leftover rice and a craving for something sushi-inspired but a little more satisfying. Crispy rice meets creamy avocado and flavorful tuna in a fresh, layered bowl that’s fun, nourishing, and full of texture. It’s perfect for lunch or a light dinner that feels like a treat!
Ingredients
2 cups cooked sushi or jasmine rice (cold)
1 tbsp sesame oil
1 ripe avocado, diced
1 can tuna (in oil or water), drained
1 tbsp mayo or Greek yogurt
1 tsp sriracha (optional)
1 tbsp soy sauce or tamari
1/2 cucumber, diced
1 green onion, sliced
1 tsp sesame seeds (optional)
Instructions
In a skillet, heat sesame oil over medium heat. Press rice into a flat layer and cook until golden and crispy, about 5–7 minutes. Flip or stir for even crisping.
Meanwhile, mix tuna with mayo and sriracha in a bowl.
In another bowl, toss cucumber and avocado with soy sauce.
Assemble salad bowls with crispy rice as the base, topped with tuna mixture, avocado, cucumber, green onion, and sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 380 per serving
- Sugar: 2g per serving
- Fat: 18g per serving
- Carbohydrates: 30g per serving
- Fiber: 5g per serving
- Protein: 20g per serving