Tuna Avocado Crispy Rice Salad

Instructions

- Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Add the cooked and cooled rice to a baking tray lined with baking (parchment) paper. Drizzle over the tamari, dark soy sauce (if using), sesame oil and olive oil. Use a spoon (or your hands) to toss the rice so that it is evenly coated. Spread the rice out on the baking tray as evenly as possible in a thin layer. Bake for 40-50 minutes, checking and stirring the rice every 15 minutes to ensure even browning (see note 1). - Add the dressing ingredients to a medium bowl, whisk to combine and set aside. - Add the tuna, cucumber, edamame beans, avocado, spring onion and crispy rice to a large bowl. - Drizzle over the dressing. Sprinkle with sesame seeds, chilli crisp or oil and jalapeños (if using). - Toss the salad at the table right before serving.

• cooked jasmine or sushi rice Notes: 3 cups, 555 g, or a 450 g/1 lb packet of microwave jasmine rice, cooled
• tamari or all-purpose soy sauce Notes: 2 tbsp
• dark soy sauce Notes: 1 tsp, optional, for colour

  Optional
• sesame oil Notes: 2 tbsp
• Olive oil Notes: 2 tbsp
• 1⁄2 cup whole-egg mayonnaise Notes: 125 g, see note 1 about dairy-free
• rice wine vinegar Notes: 2 tbsp
• honey Notes: 1 tbsp
• sriracha Notes: 1 tbsp, optional

  Optional
• canned tuna in oil Notes: 425 g, 15 oz, drained
• Lebanese cucumbers Notes: 2, short, sliced into half-moons
• frozen edamame beans Notes: 1 cup, 140 g, thawed
• avocado Notes: 1, diced
• spring onions Notes: 2, scallions, finely sliced
• black sesame seeds Notes: 1 tsp
• Chilli crisp or chilli oil Notes: optional

  Optional
• fresh jalapeño Notes: 1, optional, sliced

  Optional