Crispy Rice with Tuna and Avocado Cream by @luchokooc

35 min

4 servings

🥚

230 g

Mayonnaise

🌼

30 g

Mustard

🍅

15 ml

Tomato sauce

🐟

280 g

Canned tuna

🌿

12 g

Chives

💧

480 ml

Water

🍚

190 g

Rice

🍶

120 ml

Vinegar

🍬

25 g

Sugar

🧂

18 g

Salt

🧈

28 g

Butter

🥑

150 g

Avocado

🌱

9 g

Sesame seeds

  1. Rinse
    • short-grain rice
    • Water

    Rinse 1 cup of short-grain rice until the water runs mostly clear.

  2. Add
    • short-grain rice
    • hot water

    Add the rinsed rice and 2 cups of hot water to a pot.

  3. Cook
    • short-grain rice
    • Water

    Cook over high heat until the surface water has evaporated.

  4. Reduce

    Cover the pot and reduce the heat to low.

  5. Cook
    • short-grain rice

    Cook the covered rice for 5 minutes, keeping it slightly moist.

  6. Whisk
    • vinegar
    • sugar
    • salt

    Whisk 1/2 cup vinegar, 2 tablespoons sugar, and 1 tablespoon salt in a bowl.

  7. Pour
    • short-grain rice
    • vinegar
    • sugar

    Pour the seasoned vinegar mixture over the warm cooked rice.

  8. Fold
    • short-grain rice

    Fold the rice gently until the seasoning is evenly distributed.

  9. Line
    • Rice

    Line a rice mold with plastic wrap.

  10. Press
    • short-grain rice

    Press the seasoned rice firmly into the lined mold in an even compact layer.

  11. Refrigerate
    • short-grain rice

    Refrigerate the compacted rice for at least 120 minutes until firm.

  12. Drain
    • canned tuna

    Drain the 2 cans of canned tuna thoroughly.

  13. Mix
    • canned tuna
    • mayonnaise

    Mix the drained tuna with 1 cup mayonnaise, 2 tablespoons mustard, and 1 tablespoon tomato sauce.

  14. Stir
    • chives
    • Canned tuna

    Stir 1 tablespoon of chopped chives into the tuna cream.

  15. Cut
    • short-grain rice

    Remove the chilled rice slab from the mold and cut it into 12 equal squares.

  16. Melt
    • butter

    Melt 2 tablespoons butter in a skillet over medium-high heat.

  17. Pan-fry
    • short-grain rice

    Pan-fry the rice squares for 2 to 3 minutes per side until golden and crisp.

  18. Slice
    • avocado

    Slice the avocado into thin slices.

  19. Top
    • short-grain rice
    • canned tuna
    • avocado

    Top each crispy rice square with tuna cream and avocado slices.

  20. Garnish
    • chives
    • sesame seeds

    Garnish with the remaining chives and 1 tablespoon sesame seeds before serving.

Crispy Rice with Tuna and Avocado Cream by @luchokooc

35 min

4 servings

🥚

230 g

Mayonnaise

🌼

30 g

Mustard

🍅

15 ml

Tomato sauce

🐟

280 g

Canned tuna

🌿

12 g

Chives

💧

480 ml

Water

🍚

190 g

Rice

🍶

120 ml

Vinegar

🍬

25 g

Sugar

🧂

18 g

Salt

🧈

28 g

Butter

🥑

150 g

Avocado

🌱

9 g

Sesame seeds

Preparation Steps

  1. Step 1/20

    Rinse 1 cup of short-grain rice until the water runs mostly clear.

    🍚short-grain rice
    🥣mixing bowl

  2. Step 2/20

    Add the rinsed rice and 2 cups of hot water to a pot.

    🍚short-grain rice
    💧hot water
    🥄measuring cups

  3. Step 3/20

    Cook over high heat until the surface water has evaporated.

    🍚short-grain rice
    🥄spoon

  4. Step 4/20

    Cover the pot and reduce the heat to low.

  5. Step 5/20

    Cook the covered rice for 5 minutes, keeping it slightly moist.

    🍚short-grain rice

  6. Step 6/20

    Whisk 1/2 cup vinegar, 2 tablespoons sugar, and 1 tablespoon salt in a bowl.

    🍶vinegar
    🍬sugar
    🧂salt
    🥣mixing bowl
    🥄measuring cups
    🥄measuring spoons
    🥄spoon

  7. Step 7/20

    Pour the seasoned vinegar mixture over the warm cooked rice.

    🍚short-grain rice
    🍶vinegar
    🍬sugar
    🧂salt
    🥣mixing bowl
    🥄spoon

  8. Step 8/20

    Fold the rice gently until the seasoning is evenly distributed.

    🍚short-grain rice
    🥣mixing bowl
    🥄spoon

  9. Step 9/20

    Line a rice mold with plastic wrap.

    🍚rice mold
    🧻plastic wrap

  10. Step 10/20

    Press the seasoned rice firmly into the lined mold in an even compact layer.

    🍚short-grain rice
    🍚rice mold
    🥄spoon

  11. Step 11/20

    Refrigerate the compacted rice for at least 120 minutes until firm.

    🍚short-grain rice
    🍚rice mold

  12. Step 12/20

    Drain the 2 cans of canned tuna thoroughly.

    🐟canned tuna
    🥣mixing bowl

  13. Step 13/20

    Mix the drained tuna with 1 cup mayonnaise, 2 tablespoons mustard, and 1 tablespoon tomato sauce.

    🐟canned tuna
    🥚mayonnaise
    🌼mustard
    🍅tomato sauce
    🥣mixing bowl
    🥄measuring cups
    🥄measuring spoons
    🥄spoon

  14. Step 14/20

    Stir 1 tablespoon of chopped chives into the tuna cream.

    🌿chives
    🔪knife
    🪵cutting board
    🥣mixing bowl
    🥄spoon

  15. Step 15/20

    Remove the chilled rice slab from the mold and cut it into 12 equal squares.

    🍚short-grain rice
    🔪knife
    🪵cutting board

  16. Step 16/20

    Melt 2 tablespoons butter in a skillet over medium-high heat.

    🧈butter
    🥄spatula

  17. Step 17/20

    Pan-fry the rice squares for 2 to 3 minutes per side until golden and crisp.

    🍚short-grain rice
    🥄spatula

  18. Step 18/20

    Slice the avocado into thin slices.

    🥑avocado
    🔪knife
    🪵cutting board

  19. Step 19/20

    Top each crispy rice square with tuna cream and avocado slices.

    🍚short-grain rice
    🐟canned tuna
    🥑avocado
    🥄spoon

  20. Step 20/20

    Garnish with the remaining chives and 1 tablespoon sesame seeds before serving.

    🌿chives
    🌱sesame seeds
    🥄spoon

Composition

Ingredients

Types

Condiments, Seafood, Herbs, Sweeteners, Seasonings, Fats, Vegetables, Fruits, Seeds

Ingredients

Mayonnaise, Mustard, Tomato sauce, Canned tuna, Chives, Water, Rice, Vinegar, Sugar, Salt, Butter, Avocado, Sesame seeds

Notes

Mayonnaise (for the creamy tuna mixture), Chives (for the creamy mixture and to garnish), Water (hot water for cooking the rice), Rice (large grain rice), Butter (or olive oil, for frying), Avocado (for serving), Sesame seeds (for decoration)

Allergens

Egg, Mustard, Fish, Milk, Sesame

Dietetics

Dietary regimen

Pescatarian, Gluten-Free

Calories

690 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 53g, Fat: 43g, Fiber: 4g, Sugars: 8g

Nutritional Information

Minerals

Sodium: 1260mg, Potassium: 510mg, Iron: 2.4mg, Calcium: 65mg

Vitamins

Vitamin D: 2.5mcg, Vitamin B12: 3.2mcg, Vitamin E: 3.1mg, Vitamin K: 21mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

20 steps

Equipments

Utensils

measuring cups, measuring spoons, mixing bowl, spoon, rice mold, plastic wrap, knife, cutting board, spatula

Appliances

Stove, Refrigerator

Type

Type

Type Of Dish

Main Course, Appetizer, Snack

Occasions

Lunch, Dinner, Party, Gathering

Origin

Source

Platform

instagram

Original Creator

@luchokooc

Origin

Cuisine

Latin American, Japanese

Geographic

to inform

Various

Aspect

Texture

Crispy, Creamy, Tender, Sticky

Flavors

Savory, Tangy, Rich, Umami, Sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave tuna-topped rice at room temperature longer than 2 hours.), fridge : 2 days (Store in an airtight container at or below 4°C (40°F).,Store avocado separately or cover its cut surface tightly to limit browning.,For best texture, keep crispy rice separate from tuna cream until serving.), freezer : 30 days (Freeze plain cooked rice squares only before frying.,Do not freeze the tuna mayonnaise cream or avocado topping.)