Crispy Rice Tuna Salad

45 mins
Serves 6
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Directions

  1. 1Preheat oven to 400 degrees Fahrenheit.
  2. 2Preheat oven to 400 degrees Fahrenheit.
  3. 3Preheat oven to 400 degrees Fahrenheit.
  4. 4Flatten 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.
  5. 5Flatten 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.
  6. 6Flatten 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.
  7. 7Prepare the sauce by mixing Kewpie mayo, soy sauce, rice wine vinegar, sesame oil, honey, and sriracha.
  8. 8Prepare the sauce by mixing Kewpie mayo, soy sauce, rice wine vinegar, sesame oil, honey, and sriracha.
  9. 9Prepare the sauce by mixing Kewpie mayo, soy sauce, rice wine vinegar, sesame oil, honey, and sriracha.
  10. 10Chop mini cucumber, dice bell peppers, add edamame beans, and cut up the avocado.
  11. 11Chop mini cucumber, dice bell peppers, add edamame beans, and cut up the avocado.
  12. 12Chop mini cucumber, dice bell peppers, add edamame beans, and cut up the avocado.
  13. 13Add green onion and tuna to the salad.
  14. 14Add green onion and tuna to the salad.
  15. 15Add green onion and tuna to the salad.
  16. 16Once the rice is done, take it out and let it cool.
  17. 17Once the rice is done, take it out and let it cool.
  18. 18Once the rice is done, take it out and let it cool.
  19. 19Add the crispy rice to the salad, pour in the sauce, and mix well.
  20. 20Add the crispy rice to the salad, pour in the sauce, and mix well.
  21. 21Add the crispy rice to the salad, pour in the sauce, and mix well.
  22. 22Top with sesame seeds and enjoy.
  23. 23Top with sesame seeds and enjoy.
  24. 24Top with sesame seeds and enjoy.

Ingredients

  • 2 cups Cooked jasmine rice
  • 2 cups Cooked jasmine rice
  • 2 cups Cooked jasmine rice
  • 2 tbsp Olive oil
  • 2 tbsp Olive oil
  • 2 tbsp Olive oil
  • 1 tbsp Spicy chili crisp by Laoganma
  • 1 tbsp Spicy chili crisp by Laoganma
  • 1 tbsp Spicy chili crisp by Laoganma
  • 1 tbsp Soy sauce
  • 1 tbsp Soy sauce
  • 1 tbsp Soy sauce
  • 0.5 cup Kewpie or regular mayo
  • 0.5 cup Kewpie or regular mayo
  • 0.5 cup Kewpie or regular mayo
  • 2 tbsp Soy sauce
  • 2 tbsp Soy sauce
  • 2 tbsp Soy sauce
  • 2 tbsp Rice vinegar
  • 2 tbsp Rice vinegar
  • 2 tbsp Rice vinegar
  • 1 tbsp Sesame oil
  • 1 tbsp Sesame oil
  • 1 tbsp Sesame oil
  • 1 tbsp Honey
  • 1 tbsp Honey
  • 1 tbsp Honey
  • 1 tbsp Sriracha
  • 1 tbsp Sriracha
  • 1 tbsp Sriracha
  • 2 cans (10oz) Tuna (drained)
  • 2 cans (10oz) Tuna (drained)
  • 2 cans (10oz) Tuna (drained)
  • 2 cups Cucumber (chopped)
  • 2 cups Cucumber (chopped)
  • 2 cups Cucumber (chopped)
  • 1 cup Edamame
  • 1 cup Edamame
  • 1 cup Edamame
  • 1 Avocado (cubed)
  • 1 Avocado (cubed)
  • 1 Avocado (cubed)
  • 1 Bell Pepper (diced)
  • 1 Bell Pepper (diced)
  • 1 Bell Pepper (diced)
  • 2 Green onions (chopped)
  • 2 Green onions (chopped)
  • 2 Green onions (chopped)
  • 0.5 tbsp Sesame seeds
  • 0.5 tbsp Sesame seeds
  • 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.
Crispy Rice Tuna Salad | Clip Recipe