Crispy Rice Tuna Salad
Crispy Rice Tuna Salad
Ingredients
For the Crispy Rice
- 2 cups cooked jasmine rice
- 2 tablespoons olive oil
- 1 tablespoon spicy chili crisp, such as Laoganma
- 1 tablespoon soy sauce
For the Dressing
- 1/2 cup mayonnaise, Kewpie or regular
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon Sriracha
For the Salad
- 10 ounces tuna, drained, from 2 cans
- 2 cups cucumber, chopped
- 1 cup edamame
- 1 avocado, cubed
- 1 bell pepper, diced
- 2 green onions, chopped
- 1/2 tablespoon sesame seeds
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400
- 2
In a medium bowl, combine the cooked jasmine rice, olive oil, spicy chili crisp, and 1 tablespoon of soy sauce. Mix well to ensure the rice is evenly coated. Spread the seasoned rice in a single layer on the prepared baking sheet.
⏱️ 5 min
- 3
Bake the rice for 25 to 45 minutes, stirring every 10 minutes, until it is golden brown and crispy. The exact baking time will depend on how dry your cooked rice is. Once done, remove from the oven and let cool completely on the baking sheet.
⏱️ 35 min
- 4
While the rice is baking, prepare the dressing. In a small bowl, whisk together the mayonnaise, 2 tablespoons of soy sauce, rice vinegar, sesame oil, honey, and Sriracha until smooth and well combined. Set aside.
⏱️ 5 min
- 5
In a large mixing bowl, combine the drained tuna, chopped cucumber, edamame, cubed avocado, diced bell pepper, and chopped green onions.
⏱️ 10 min
- 6
Once the crispy rice has cooled, add it to the large bowl with the salad ingredients. Pour the prepared dressing over the salad and mix gently until all ingredients are evenly coated.
⏱️ 5 min
- 7
Divide the Crispy Rice Tuna Salad among serving bowls. Garnish with sesame seeds and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Rice Tuna Salad
For the Crispy Rice
- 2 cups cooked jasmine rice
- 2 tablespoons olive oil
- 1 tablespoon spicy chili crisp, such as Laoganma
- 1 tablespoon soy sauce
For the Dressing
- 1/2 cup mayonnaise, Kewpie or regular
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon Sriracha
For the Salad
- 10 ounces tuna, drained, from 2 cans
- 2 cups cucumber, chopped
- 1 cup edamame
- 1 avocado, cubed
- 1 bell pepper, diced
- 2 green onions, chopped
- 1/2 tablespoon sesame seeds
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400 - 2
In a medium bowl, combine the cooked jasmine rice, olive oil, spicy chili crisp, and 1 tablespoon of soy sauce. Mix well to ensure the rice is evenly coated. Spread the seasoned rice in a single layer on the prepared baking sheet.
⏱️ 5 min - 3
Bake the rice for 25 to 45 minutes, stirring every 10 minutes, until it is golden brown and crispy. The exact baking time will depend on how dry your cooked rice is. Once done, remove from the oven and let cool completely on the baking sheet.
⏱️ 35 min - 4
While the rice is baking, prepare the dressing. In a small bowl, whisk together the mayonnaise, 2 tablespoons of soy sauce, rice vinegar, sesame oil, honey, and Sriracha until smooth and well combined. Set aside.
⏱️ 5 min - 5
In a large mixing bowl, combine the drained tuna, chopped cucumber, edamame, cubed avocado, diced bell pepper, and chopped green onions.
⏱️ 10 min - 6
Once the crispy rice has cooled, add it to the large bowl with the salad ingredients. Pour the prepared dressing over the salad and mix gently until all ingredients are evenly coated.
⏱️ 5 min - 7
Divide the Crispy Rice Tuna Salad among serving bowls. Garnish with sesame seeds and serve immediately.
⏱️ 5 min