Name: Tuna sushi salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 1/2 cup sushi rice; 1 425 gram can tuna in oil, drained, flaked, reserving 1 tablespoon oil; 2 tablespoon white wine vinegar; 1 teaspoon caster sugar; 1 avocado, coarsely chopped; 60 gram baby mixed salad; 1 red capsicum, sliced thinly; 1 red onion, cut into thin wedges; 1 tablespoon sesame seeds, toasted

Tuna sushi salad

Serves 4

Prep

10M

Cook

15M

Total

25M

Skip to Recipe

Ingredients

1 1/2 cup sushi rice

1 425 gram can tuna in oil, drained, flaked, reserving 1 tablespoon oil

2 tablespoon white wine vinegar

1 teaspoon caster sugar

1 avocado, coarsely chopped

60 gram baby mixed salad

1 red capsicum, sliced thinly

1 red onion, cut into thin wedges

1 tablespoon sesame seeds, toasted

Method

1.Rinse rice in cold water until water runs clear. Drain. Place in a heavy-based saucepan with 2 1/4 cups water. Bring to the boil, stirring. Reduce heat; cover. Simmer 12 minutes or until water is absorbed. Remove from heat. Stand 5 minutes (don’t lift lid). Transfer to a bowl; cool 10 minutes.

2.Whisk reserved oil, vinegar and sugar in a small bowl until sugar dissolves. Season. Add to rice; gently toss to combine. Add tuna, avocado, mixed salad, capsicum and onion; toss to combine. Serve sprinkled with seeds.

Use cos lettuce leaves instead of mixed salad. Use packaged microwave long-grain white rice. Use a barbecued chicken instead of tuna.
Note

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Ingredients

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