This recipe is boujee, on a budget! Imagine biting into perfectly seasoned, crispy rice topped with a generous layer of zesty, spicy tuna mix and avocado. The contrast of textures and the explosion of flavours in every bite is NEXT LEVEL, and will leave you and your loved ones craving for more!
Serves: 4-6
Prep time: 1.5hrs
Cook Time: 30 mins
Ingredients
1.5 cups Medium Grain Rice + 3 cups of water , seasoned to taste (suggestions: rice vinegar, sugar, and salt)
4 x 95g tuna can in oil, drained
1 tbsp soy sauce
1 tsp sesame oil
2 tbsp kewpie mayo
1 tbsp rice vinegar
2 tsp fave chilli oil or hot sauce of choice
olive oil
1 avocado, thinly sliced
1 tbsp mixed sesame seeds (garnish)
seaweed, cut into strips (optional)
Method
Step 1. Cook rice according to the package instructions and season to taste (suggestions include rice wine vinegar, sugar and salt.
Step 2. Press cooled cooked rice into a lined baking tray or tupperware base to create an even, dense layer, 2cms thick and place in the freezer for 1.5 hours or overnight. Once the rice is firm, remove from the freezer and cut into bit sized rectangles.
Step 3. Lightly brush or spray oil on the rice rectangles and air fry for 15 minutes at 190C.
Step 4. In a bowl, combine tuna, soy sauce, sesame oil, vinegar, mayo, and chili. Gently mix.
Step 5. Once the rice rectangles are crispy, let them cool slightly and then place a slice of avocado on top, followed by a generous spoon of the spicy tuna mix onto each rice base.
Step 6. Top with sesame seeds and strips of seaweed (optional) and enjoy!
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