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Recipe by @lovelydelites
This delicious, protein-packed and savory tuna salad is made with spicy mayo and placed atop crispy air-friend sushi rice. Mashed avocado, jalapeno and a drizzle of chili crunch give this dish a ton of flavor and an Asian-inspired spin.
Recipe by @lovelydelites
This delicious, protein-packed and savory tuna salad is made with spicy mayo and placed atop crispy air-friend sushi rice. Mashed avocado, jalapeno and a drizzle of chili crunch give this dish a ton of flavor and an Asian-inspired spin.
1 cup sushi Rice, cooked
3 Tbsp Avocado oil
2 Tbsp cane Sugar
2 (5oz) cans Wild Planet Skipjack Wild Tuna
2 Tbsp spicy Mayo
1/2 tsp Salt
1/2 tsp Pepper
1/2 Avocado, mashed
Chili oil crunch, for topping
1 Jalapeño, sliced
To start, cook the sushi rice according to package. While that’s cooking, prepare an 8×8 baking dish by lining it with parchment paper and set aside.
Add the cooked rice to a large mixing bowl and add in avocado oil and cane sugar. Mix with a fork until rice is well coated.
Next, add the rice to the prepared 8×8 baking dish and using a separate piece of parchment paper press down on the rice until it’s well compacted and in an even layer.
Place the dish in the freezer for 30 minutes-1 hour or until the rice is cold and firm to the touch. This part in important because the rice needs to be chilled in order to be placed in the fryer so it doesn’t fall apart.
Remove the rice from the container and cut into equal bite size pieces. Place the cold rice in the air fryer and fry at 350F for 15 minutes, no need to flip!
While that’s cooking, add your Wild Planet Skipjack Tuna to a bowl with spicy mayo, salt and pepper. Use 2 forks to mix ingredients until well combined.
Once you have your crispy rice, layer it with mashed avocado and then the tuna mixture. Top it off with chili oil crunch and a jalapeño
