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.
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