Directions
- 1Preheat oven to 400 degrees Fahrenheit.
- 2Flatten the day-old cooked jasmine rice with olive oil, soy sauce, and chili crisp, then bake in the oven for 25-45 minutes until crispy, stirring every 10 minutes.
- 3Prepare the sauce by mixing Kewpie mayo, soy sauce, rice wine vinegar, sesame oil, honey, and sriracha.
- 4Chop mini cucumber, dice bell peppers, add edamame beans, and cut up the avocado.
- 5Add green onion and tuna to the salad.
- 6Once the rice is done, take it out and let it cool.
- 7Add the crispy rice to the salad, pour in the sauce, and mix well.
- 8Top 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
- Make sure the avocado is slightly squishy for ripeness.
- Stir the rice every 10 minutes while baking to prevent burning.
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