Recipes /

Crispy Rice Tuna Salad

Name: Crispy Rice Tuna Salad
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Ingredients: Fish & Seafood

Serves 2

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

For Crispy Rice:
2 cups cooked white rice
1 tablespoon Kikkoman® Sesame Oil
1 tablespoon Kikkoman® Soy Sauce

For Sauce:
½ cup mayo
¼ cup Kikkoman® Teriyaki Takumi, Original
1 tablespoon rice wine vinegar
1 tablespoon Kikkoman® Sesame Oil

In a bowl, mix the cooked rice with sesame oil, soy sauce, and chili oil until evenly coated.
On a lined baking sheet, spread out rice evenly then bake at 425°F for 25-30 minutes flipping halfway through.
In a small bowl, whisk together the mayo, Teriyaki Takumi sauce, rice wine vinegar, and sesame oil until smooth and creamy.
Taste and adjust if needed (more Teriyaki Takumi for umami, more vinegar for brightness).
In a large bowl, add the drained tuna and gently flake it with a fork.
Add chopped cucumbers, edamame, jalapeño, green onions, and avocado.
Pour about two-thirds of the sauce over the salad and gently toss to combine, keeping everything chunky and fresh.
Lastly, add your crispy rice and serve. Top with a little extra sauce and drizzle of chili oil for spice if desired.

Recipe created in partnership with Lexie Palmer at @thehealthyavo.

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