More Salads Recipes
Tuna, Rice & Seaweed Salad
Ingredients
- ½ cup jasmine rice (or japanese sticky rice)
- 80g tuna in olive oil (about half a can)
- nori seaweed
- dried shiitake mushrooms
- dashi/chicken/vegetable stock
- black pepper to taste
- ½ teaspoon sesame oil, or to taste
- soy sauce to taste (optional)Instructions
an easy to make (and eat!) tuna rice salad with a japanese twist. perfect for a light meal or snack, and great for a packed lunch.
1. soak the shiitake mushrooms for at least 10 minutes to soften them. cut them into slices.
2. wash & cook the rice, shiitake mushrooms, and seaweed in the dashi/stock. i usually just throw everything into the rice cooker, adjusting the amount of water/stock accordingly.
2. when the rice is done, heat the tuna chunks up. i use the microwave for this. season with black pepper.
3. flake tuna chunks into the rice/mushrooms/seaweed mix. give everything a good stir & add the sesame oil, adjusting for taste. more black pepper & possibly a few drops of soy sauce, as needed. more (dried) seaweed scattered over the top, as well, if desired.
4. devour. this tastes just as good cold, so it's great for a packed lunch as well.
5. variations: lightly scramble an egg, adding a little sugar/mirin, and add it in with the tuna for additional protein. for an unhealthy version, think furikake :)