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Crispy rice tuna salad with spicy chili mayo
Try this golden crispy rice topped with tuna, fresh vegetables, and spicy chili mayo. An easy, flavor-packed bowl perfect for using up leftover rice
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kitchenstories.com.
Cooking tools:
- Oven
- Stove
- Baking sheet
- Parchment paper
- Mixing bowl
- Pot
- Fine-mesh sieve
- Cutting board
- Chef's knife
- Salad servers
- Measuring spoon
Ingredients
- 1 1/2 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
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