Name: Crispy Rice Salad with Tinned Tuna
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 3 cups cooked jasmine rice (cold — important); 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon olive oil; ¼ cup mayonnaise; ½ cup plain yoghurt; 3 tablespoons soy sauce; 2 tablespoons rice vinegar (or white wine vinegar); 1 tablespoon honey; 1 tablespoon sesame oil; Optional: 1 tablespoon sriracha; 3 cans tuna, drained; ½ English cucumber, chopped; 1 ½ cups (240g) edamame beans (or peas); 6 spring onions, sliced; ¼ cup chopped coriander; Optional: 1 avocado, diced; Optional: ½ red onion; Sesame seeds (black); Chilli crunch

Description

Easy dinner idea for leftover rice and tinned tuna, this crispy rice salad is so delicious and takes 20 minutes to put together.

Ingredients

Crispy Rice

3 cups cooked jasmine rice (cold — important)
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon olive oil

Dressing

¼ cup mayonnaise
½ cup plain yoghurt
3 tablespoons soy sauce
2 tablespoons rice vinegar (or white wine vinegar)
1 tablespoon honey
1 tablespoon sesame oil
Optional: 1 tablespoon sriracha

Salad

3 cans tuna, drained
½ English cucumber, chopped
1 ½ cups (240g) edamame beans (or peas)
6 spring onions, sliced
¼ cup chopped coriander
Optional: 1 avocado, diced
Optional: ½ red onion

For Serving (each bowl)

Sesame seeds (black)
Chilli crunch

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Instructions

Heat oven to 200°C (350°F) Spread cold rice onto a lined tray. Drizzle over soy sauce, sesame oil and olive oil. Toss and spread thinly. Bake 15–20 minutes until lightly golden and crispy on the edges.
In a large bowl combine salad ingredients and crispy rice.
Whisk together all the dressing ingredients until well combined.
Serve salad into bowls and drizzle over dressing and sprinkle with sesame seeds and chilli crunch.

Notes

Rice MUST be cold before baking → otherwise it steams not crisps
Spread thinly → crowded rice = chewy
Add dressing right before serving → otherwise soggy