Tuna and Flower-Shaped Salad Rice with Kewpie Separated French Dressing

This cheerful salad rice is shaped in a mold and topped with tuna, shredded egg, and flower-cut carrots. Using Kewpie Separated French Dressing to season the rice makes prep quick and flavorful. A fun and colorful dish ideal for entertaining or lunch boxes.

Ingredients (Serves 2, using 8 cm ring mold)

• 400g cooked rice
• 1 cucumber (approx. 98g) – half peeled into ribbons, half diced into 5 mm cubes
• 1/3 carrot (approx. 60g), cut into flower shapes and microwaved for 50 seconds
• 1 can tuna (70g), drained
• Italian parsley, to garnish
• Kewpie Mayonnaise, for decoration
• 3 tablespoons Kewpie Separated French Dressing
  
• Kinshi tamago (shredded egg), as needed

Instructions

1. Peel half the cucumber into ribbons using a peeler. Dice the other half into 5 mm cubes. Use a cutter to shape the carrot into flowers, and microwave at 600W for about 50 seconds.
2. Mix the warm rice with Kewpie Separated French Dressing. Let cool slightly, then mix in the diced cucumber.
3. Line an 8 cm ring mold with plastic wrap and press the rice mixture into it. Invert onto a plate and wrap with the cucumber ribbons.
4. Top with drained tuna and blanched shredded egg. Decorate with carrot flowers, mayonnaise lines, and Italian parsley.

Prep Time: 15 minutes

Calories: 647 kcal per serving

Sodium: 2 g per serving

Vegetable Intake: 79 g per serving

Tip: Use a cake mold or shape by hand with plastic wrap if you don’t have a ring mold. Adjust decorations for the occasion!