Ingredients:

  • 3 cups cooked jasmine or sushi rice, cooled
  • 2 tbsp tamari or all-purpose soy sauce
  • 1 tsp dark soy sauce (optional, for color)
  • 2 tbsp sesame oil
  • 2 tbsp olive oil
  • ½ cup whole-egg mayonnaise
  • 3 tbsp tamari or all-purpose soy sauce
  • 2 tbsp rice wine vinegar
  • 2 tbsp sesame oil
  • 1 tbsp honey
  • 1 tbsp sriracha (optional)
  • 425 g canned tuna in oil, drained
  • 2 Lebanese cucumbers, sliced into half-moons
  • 1 cup frozen edamame beans, thawed
  • 1 avocado, diced
  • 2 spring onions, finely sliced
  • 1 tsp black sesame seeds
  • Chilli crisp or oil (optional)
  • 1 fresh jalapeño, sliced (optional)

Instructions:

  1. Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
  2. Place cooled rice on a lined baking tray. Drizzle with tamari, dark soy sauce (if using), sesame oil, and olive oil.
  3. Toss the rice until evenly coated, then spread it out in a thin layer.
  4. Bake for 40-50 minutes, stirring every 15 minutes until crispy and golden.
  5. In a medium bowl, combine mayonnaise, tamari, rice wine vinegar, sesame oil, honey, and sriracha (if using). Whisk until smooth and set aside.
  6. In a large bowl, combine the drained tuna, cucumber, edamame, avocado, spring onions, and crispy rice.
  7. Drizzle over the prepared dressing and sprinkle with black sesame seeds, chilli crisp or oil, and jalapeños (if using).
  8. Toss gently to combine, serving immediately.