Crispy Rice Tuna Salad
This vibrant and crunchy tuna salad combines crispy oven-baked jasmine rice with fresh vegetables and a creamy, spicy dressing for a healthy meal.
Ingredients
- 2 cups cooked jasmine rice
- 2 tbsp olive oil
- 1 tbsp spicy chili crisp
- 1 tbsp soy sauce
- 1/2 cup mayonnaise
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tbsp sriracha
- 2 cans tuna (10oz drained)
- 2 cups cucumber (chopped)
- 1 cup edamame
- 1 avocado (cubed)
- 1 bell pepper (diced)
- 2 green onions (chopped)
- 1/2 tbsp sesame seeds
Preparation
- 1
Preheat your oven to 400°F.
- 2
Spread the cooked jasmine rice onto a parchment-lined baking sheet. Drizzle with olive oil, soy sauce, and chili crisp. Mix well, flatten, and bake for 25–45 minutes until crispy, stirring every 10 minutes to prevent burning.
- 3
Meanwhile, whisk together the mayonnaise, soy sauce, rice vinegar, sesame oil, honey, and sriracha in a bowl to create the dressing. Set aside.
- 4
In a large mixing bowl, combine the chopped cucumber, diced bell pepper, edamame, cubed avocado, chopped green onions, and drained tuna.
- 5
Once the rice is finished, remove it from the oven and let it cool slightly.
- 6
Add the crispy rice to the salad bowl, pour the prepared sauce over the mixture, and toss everything together.
- 7
Sprinkle with sesame seeds and serve immediately.
