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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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This is an original recipe given to me by a Japanese cook who worked for a family on Nob Hill in San Francisco. I have made this regularly for potlucks. Ingredients:
2 cups raw japanese short-grain rice, cooked in a rice cooker according to directions |
1 teaspoon salt |
1/2 cup mayonnaise |
1 tablespoon curry powder |
1/2 teaspoon black pepper |
1 (6 ounce) can tuna |
1 cup celery, chopped fine |
2 stalks green onions, sliced very thin |
2 tablespoons parsley, chopped fine |
2 cups iceberg lettuce, thinly sliced |
Directions:
1. Cook rice in rice cooker according to rice cooker directions.
2. After rice is cooked, spread hot rice over entire 15 inch platter.
3. While rice is still hot, sprinkle with salt.
4. Add mayonnaise and mix and spread again on entire platter, pat with back of spatula to flatten rice mixture.
5. Sprinkle curry powder and black pepper evenly over rice.
6. Drain canned tuna and spread evenly over spices and rice.
7. Place celery, parsley, and green onions over the tuna.
8. Lastly, place a rim of lettuce around the entire rim of the platter, about 3 inches wide.
9. Serve when cooled.
10. Do not refrigerate the rice salad since the rice becomes hardened; instead eat the salad a few hours after it is made.
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