Description
A refreshing and flavorful salad featuring tuna, avocado, and crispy rice, perfect for a light meal.
Ingredients
Scale
- 1 cup sushi rice
- 1 1/4 cups water
- 1/4 teaspoon salt
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 can (5 ounces) tuna, drained
- 1 ripe avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cucumber, diced
- 2 green onions, sliced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- 1/4 teaspoon black sesame seeds (optional)
- Salt and pepper to taste
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Combine the rice, water, and salt in a medium saucepan. Bring to a boil over medium heat, then reduce to low, cover, and simmer for 18-20 minutes, or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 10 minutes.
- In a small bowl, mix the rice vinegar and sugar until dissolved. Stir this mixture into the cooked rice and fluff with a fork. Allow the rice to cool to room temperature.
- In a large bowl, combine the drained tuna, diced avocado, cherry tomatoes, cucumber, and green onions.
- In a separate small bowl, whisk together the soy sauce, sesame oil, lime juice, and a pinch of salt and pepper. Pour this dressing over the tuna and vegetable mixture and gently toss to combine.
- To serve, scoop a portion of the cooled rice onto a plate, top with the tuna and avocado mixture, and sprinkle with black sesame seeds if desired.
Notes
- For added crunch, consider topping the salad with crispy fried onions or crushed tortilla chips.
- Substitute the tuna with cooked shrimp or grilled chicken for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing and Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 30mg