Description

This Tuna Avocado Crispy Rice Salad is a refreshing and satisfying dish that combines the flavors of sushi in a salad form. Crispy rice cakes add a delightful crunch to the salad, complementing the creamy avocado and savory tuna. Perfect for a light lunch or dinner.

Ingredients

For the Crispy Rice Cakes:

2 cups cooked sushi rice
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons vegetable oil

For the Salad:

1 can tuna, drained
1 avocado, diced
1/4 cup soy sauce
2 tablespoons sesame oil
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon grated ginger
1 teaspoon sesame seeds
Salt and pepper to taste

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Instructions

Make the Crispy Rice Cakes: In a bowl, mix the cooked sushi rice with rice vinegar, sugar, and salt. Form small patties and pan-fry in vegetable oil until crispy and golden.
Prepare the Salad: In a large bowl, combine the drained tuna, diced avocado, soy sauce, sesame oil, rice vinegar, honey, grated ginger, sesame seeds, salt, and pepper. Toss gently to mix.
Assemble: Place the crispy rice cakes on a serving plate and top with the tuna and avocado mixture. Serve immediately and enjoy!

Notes

You can customize this salad by adding your favorite vegetables or toppings.
Make sure the rice cakes are crispy before serving to maintain the texture contrast.