Crispy rice tuna salad with spicy chili mayo | Recipe | Kitchen Stories

Ingredients

• 1.5 cups jasmine rice (cooked)
• 7 oz canned tuna (drained)
• 3 tbsp soy sauce
• 2 tsp mirin
• 1 tsp Furikake
• 1 cucumber
• 3 scallions
• 7 oz edamame beans (frozen)
• 5 tbsp Japanese mayonnaise
• 2 tbsp chili sauce
• 7 radishes
• 1 avocado
• 2 tbsp toasted sesame oil
• 1 lime
• 1 bundle cilantro
• sesame seed (for garnish)
• salt