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Low-Carb Appetizer | Tuna “Crispy Rice”


Spicy Tuna:
- 1 pound of sashimi grade tuna
- 3 Tbsp spicy mayo
- ½ tsp sesame oil
- Salt and pepper, to taste

“Crispy Rice”:
- 1 pack of @palmini_official Rice
- 2 tsp coconut aminos
- 1 egg
- ½ tsp sesame oil
- ¼ tsp apple cider vinegar
- 5 Tbsp almond flour

1 avocado, for garnish

1. Cut up your sashimi grade tuna and in a bowl, mix together your spicy tuna ingredients. You can either cut up your tuna into bite size pieces or slowly pulse in a food processor until your desired consistency.
2. Thoroughly drain and rinse your palmini rice. Add palmini rice and avocado oil In a pan on medium heat and saute for 5-10 minutes. Let it cool for 10 minutes. Pat it dry and squeeze the rice with a paper towel to get out as much of the liquid as possible.
3. In a bowl, add in the palmini rice with sesame oil, coconut aminos, egg, and almond flour.
4. Add the palmini rice mixture onto parchment paper on a baking sheet and press down to form into a rectangle (you’ll want it to be 3/4-1 inch thick.)
5. Freeze until hard (90 minutes or so), and then cut into rectangles.
6. Over medium heat, add avocado oil to a pan and lightly sear the “crispy rice” for a few minutes until golden brown; flip until the other side is also golden brown.
7. Thinly slice your avocado.
8. Top your crispy rice with avocado and the spicy tuna mixture. Enjoy!
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