Spicy Tuna Crispy Rice Salad

Ingredients

• 1 cup cooked sushi rice (cooled)

• 1 tsp sesame oil

• 1 tsp avocado oil (for crisping rice)

• 1 can wild-caught tuna (or fresh ahi tuna, finely diced)

• 2 tbsp avocado mayo or Greek yogurt

• 1–2 tsp sriracha (adjust for spice)

• 1 tsp tamari or low-sodium soy sauce

• ½ avocado, diced

• ½ cucumber, thinly sliced

• 1 small carrot, shredded

• 2 tbsp scallions, thinly sliced

• 1 tsp toasted sesame seeds

• Microgreens or cilantro for garnish

• Lime wedges (for serving)

Instructions

1. Crisp the rice:

   • Heat sesame oil + avocado oil in a skillet.

   • Press cooled sushi rice into the pan in a thin layer.

   • Cook until golden and crispy on both sides. Let cool slightly, then break into bite-size pieces.

2. Mix spicy tuna

   • In a bowl, combine tuna, avocado mayo (or Greek yogurt), sriracha, and tamari.

   • Stir until creamy and well coated.

   
   

3. Assemble the salad:

   • Layer cucumber, carrot, and avocado in a bowl.

   • Add broken pieces of crispy rice.

   • Spoon spicy tuna mixture on top.

   
   

4. Finish & serve:

   • Sprinkle scallions and sesame seeds.

   • Garnish with microgreens or cilantro.

   • Squeeze fresh lime juice before serving.

✨ Wellness Tip: Use Greek yogurt instead of mayo for extra protein and probiotics.

✨ Serving Idea: This can be plated beautifully in a bowl (like a sushi deconstructed salad) or layered on a platter for sharing.