Tuna crispy rice salad

Method

1. 1

   Preparation of crisp rice

2. 2

   Start by spreading the cooked white rice from the previous day on a plate covered with baking paper. Sponge thoroughly with a clean towel to remove excess moisture. Season with salted soy sauce, peppered oil and hot sauce. Mix gently to coat each grain well.

3. 3

   Cooking rice

4. 4

   Bake the rice. Cook for about 10 minutes without stirring too much to encourage the formation of golden and crispy crusts. Stir gently to turn the pieces and continue cooking for an additional 5-10 minutes.

5. 5

   Preparation of linings

6. 6

   Peel the avocado and cut it into strips. Finely slice the cucumber and carrot. Scissor the cebets. Drain tuna naturally and crumble it gently with a fork. Put all the trims together in separate bowls, ready to be added during assembly.

7. 7

   Preparation of the dressing

8. 8

   Mix the light mayonnaise, sweet soy sauce, rice vinegar and half a green citron juice into a small salad bowl. Use the preparation vigorously to obtain a smooth and smooth sauce. Reserve until the time of service to keep it fresh.

9. 9

   Mounting the poke crispy

10. 10

    Divide the crispy rice into hollow bowls or plates. Place the different toppings on them harmoniously: crumbled tuna, sliced avocado, cucumber, cebettes and carrots. Sprinkle generously with dressing just before serving and then sprinkle with sesame seeds to bring crisp. Finally, add some soy shoots if you like.

11. 11

    Finishing and service

12. 12

    Taste and season with salt or pepper depending on your preferences. Serve the crispy rice salad immediately to fully enjoy the hot-cold contrast and the crispy rice. Offer an additional lime fillet for acidity lovers.

Nutrition

calories

119

fatContent

3.6

fiberContent

2.2

sugarContent

3

sodiumContent

0.74

proteinContent

5.1

carbohydrateContent

16.5

saturatedFatContent

0.5

Indicative values from the source, for the original recipe.

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