Crispy Rice Tuna Salad
Serves 6
Directions
- 1Preheat your oven to 400° Fahrenheit.
- 2Prepare your already cooked day-old jasmine rice and bake for 25-45 minutes; the drier the rice, the less time you'll need.
- 3Make the sauce with Kewpie mayo, soy sauce, rice wine vinegar, sesame oil, honey, and sriracha.
- 4Mix the sauce well and set it aside.
- 5Prepare your salad by chopping mini cucumber, dicing bell peppers, adding edamame beans, and cutting up avocado.
- 6Add green onion and tuna to your salad.
- 7Once your rice is done and crispy, take it out and let it cool.
- 8Add the crispy rice to your salad, pour in the sauce, and mix well.
- 9Top with sesame seeds and enjoy.
Ingredients
- 2 cups Cooked jasmine rice
- 2 tbsp Olive oil
- 1 tbsp Spicy chili crisp by Laoganma
- 1 tbsp Soy sauce
- 0.5 cup Kewpie or regular mayo
- 2 tbsp Soy sauce
- 2 tbsp Rice vinegar
- 1 tbsp Sesame oil
- 1 tbsp Honey
- 1 tbsp Sriracha
- 2 cans (10oz) Tuna (drained)
- 2 cups Cucumber (chopped)
- 1 cup Edamame
- 1 Avocado (cubed)
- 1 Bell Pepper (diced)
- 2 Green onions (chopped)
- 0.5 tbsp Sesame seeds
Equipment
ovenbowl
Tips
- Stir the rice every 10 minutes while baking to prevent burning.
- For picking avocados, make sure it's slightly squishy; if it's too hard, it's not ready.
- When cutting an avocado in half, take the half with the pit and gently press on the back to pop it out.
Related recipes
Mapo Tofu and Smashed Cucumber Salad
Japanese · Salad
Roasted Broccoli Salad with Creamy Garlic-Miso Dressing
Japanese · Salad
Crispy Noodle Salami Crunch Salad
Japanese · Salad
Crispy Rice Salmon Salad
Japanese · Salad
10-Minute Chinese Chicken Chopped Salad
Japanese · Salad10m
Karaage Chicken with Wasabi Mayo and Cucumber Slaw
Japanese · Salad
Crispy Rice Spicy Mayo Salmon Salad
Japanese · Salad
Salade de Riz Croustillant
Japanese · Salad30m
Japanese Home Cooking Potato Salad
Japanese · Salad
Spicy Salmon Crispy Rice Salad
Japanese · Salad
Hibachi Ginger Salad Dressing
Japanese · Salad
Crispy Rice Salad
Japanese · Salad