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Sesame tuna rice salad
Sesame tuna rice salad
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Prep Time:
55 minutes
Cook Time:
20 minutes
Total Time:
75 minutes
Ingredients:
  • 400.00 gm sushi rice (see note), rinsed
  • 32.50 gm sushi seasoning
  • 24.00 gm sesame seeds, toasted
  • 4 eggs, at room temperature (see note)
  • 1 small Lebanese cucumber, finely diced
  • 1 small carrot, peeled, finely diced
  • 3 green onions, thinly sliced
  • 185g can tuna in springwater, drained, flaked
  • 2 sheets nori (see note)
Instructions:
  • In a saucepan over high heat, bring together the rice and 3 cups of cold water. Once boiling, lower the heat, cover, and simmer for 12 minutes until the water is absorbed. Remove from heat and let it sit covered for 10 minutes without lifting the lid. Transfer the rice to a large bowl and let it cool completely for 30 minutes before using.
  • Mix sushi seasoning into cooled rice gently using a rice paddle or plastic spatula until evenly combined. Add salt, then incorporate sesame seeds.
  • In a saucepan, gently nestle the eggs and cover them with cold water. Heat over a medium-high flame and cover with a lid. Once boiling, remove the lid and let it cook for 7 minutes. Drain and rinse the eggs under cold water. Peel and quarter the eggs.
  • Combine cucumber, carrot, green onions, and tuna with the rice mixture. Toss together and top with eggs. Cut nori in half with kitchen scissors, shred into fine strips, and sprinkle over the salad before serving.

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