Recipe Cuisine: Japanese
Theme: Fast & Fab
Tuna Crispy Rice Sushi Salad
By: Kazany Flick
Ingredients
- 1 packet microwave white rice
- 1 cucumber, sliced
- 2 cans tuna in spring water
- 1 avocado, cubed
- 6 iceberg lettuce leaves, shredded
- 1 spring onion
- 1 TBSP Obento sushi & sashimi soy sauce
- 2 Obento Nori sheets, finely shredded
- 2 TBSP Kewpie roasted sesame mayo
- 1 tsp sesame oil
- Corriander to taste
- Pickled ginger to garnish
Product used in recipe
- KEWPIE - JAPANESE DRESSING ROASTED SESAME
- OBENTO - YAKI NORI FOR SUSHI
- OBENTO - SUSHI & SASHIMI SOY SAUCE
Method
- Pre heat oven to 220. Use air fryer setting if you have it. Mix soy sauce, sesame oil and rice in a bowl. Spread thinly on a tray & bake for 15 minutes or until crispy. The rice will continue to crispy up after it’s taken out of the oven.
- Chop the cucumber, spring onions, avocado & lettuce and place in a salad bowl. Use kitchen scissors to finely cut the nori sheets & add to bowl, reserving 1/4 for a garnish.
- Drain water from tuna and add to the bowl. Add coriander if you wish. Dress with kewpie and carefully toss.
- Add the slightly cooled crispy rice and gently give one last toss. Serve immediately. Garnish with pickled ginger & the reserved nori.
