Crispy Rice Tuna Salad
Directions
- 1Preheat oven to 400 degrees Fahrenheit.
- 2Prepare your already cooked rice, flatten it out on a tray, and bake for 25-45 minutes.
- 3Make sure to stir the rice around every 10 minutes so it doesn't burn.
- 4Make your sauce by mixing Kewpie mayo (or regular mayo), soy sauce, rice wine vinegar, sesame oil, honey, and sriracha.
- 5Set the sauce aside.
- 6Prepare your salad by adding chopped mini cucumber, diced bell peppers, edamame beans, cut up avocado, green onion, and tuna to a bowl.
- 7Once your rice is done, take it out of the oven and let it cool.
- 8Add the crispy rice to your salad.
- 9Pour in the sauce and give it a good mix.
- 10Top 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 chopped Cucumber
- 1 cup Edamame
- 1 cubed Avocado
- 1 diced Bell Pepper
- 2 chopped Green onions
- 0.5 tbsp Sesame seeds
Equipment
ovenbowl
Tips
- Make sure to stir the rice every 10 minutes in the oven so it doesn't burn.
- For picking an avocado, make sure it's slightly squishy; if it's too hard, it's not ready.
- The drier the rice, the less time it will need to bake.
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