Tuna Avocado with Crispy Rice - Recipes by Clare

Ingredients

• 3 cups (555 g) cooked jasmine or sushi rice, cooled
• 2 tbsp tamari or all-purpose soy sauce
• 1 tsp dark soy sauce (optional)
• 2 tbsp sesame oil
• 2 tbsp olive oil
• ½ cup (125 g) whole-egg mayonnaise
• 3 tbsp tamari or all-purpose soy sauce
• 2 tbsp rice wine vinegar
• 1 tbsp honey
• 1 tbsp sriracha (optional)
• 425 g canned tuna in oil, drained
• 2 Lebanese cucumbers, sliced into half-moons
• 1 cup (140 g) frozen edamame beans, thawed
• 1 avocado, diced
• 2 spring onions (scallions), finely sliced
• 1 tsp black sesame seeds
• Chilli crisp or oil (optional)
• 1 fresh jalapeño, sliced (optional)