Crunchy Rice Poke Salad with Toasted Sesame Dressing

We’ve recreated our favourite poke bowl with a delicious twist! We’ve subbed out the boring sushi rice for this flavour-packed crunchy rice. Not only does it add an amazing texture, but cooked & cooled rice is a great source of prebiotics which is the food that feeds our beneficial gut bacteria. Plus, the creamy GOOD FAT toasted sesame mayo dressing is so delicious, you’ll want to drizzle it on everything.

INGREDIENTS

Crunchy Rice:

  • 1 cup sushi rice, cooked and cooled

  • 2 tsp soy sauce or tamari

  • 2 tsp maple syrup

  • 1 tbsp sesame oil

  • 1 tbsp chilli paste or crunchy chilli oil

Toasted Sesame Mayo:

  • 2 tbsp GOOD FAT Mayo

  • 3 tbsp sesame seeds, toasted and ground

  • 2 tbsp rice vinegar

  • 1.5 tbsp soy sauce or tamari

  • 1 tsp maple syrup

  • 1 tsp mirin

  • 1 tsp sesame oil

Salad:

  • 1 large cucumber, diced

  • 1 cup edamame beans, cooked and drained

  • 1 avocado, diced

  • ½ bunch shallots, finely chopped

  • 150g sashimi-grade tuna (or tinned fish, chicken, or tofu)

  • Optional: Coriander & ALG seaweed seasoning

METHOD

Preheat Oven: Set oven to 200°C.

Prepare Crunchy Rice:

Toss the cooked & cooled rice with soy sauce, chilli oil, maple syrup, and sesame oil.

Spread evenly on a lined baking tray.

Bake for 30-35 minutes, tossing halfway through, until crispy.

Make Toasted Sesame Mayo:

While the rice bakes, whisk together all the dressing ingredients until smooth.

Assemble Salad:

In a large bowl, combine the cucumber, edamame, avocado, shallots, and tuna (or chosen protein).

Add the crispy rice on top.

Drizzle the salad with the toasted sesame mayo.

Toss gently to combine, and garnish with coriander or seaweed seasoning, if desired. Enjoy!

Undivided Food