Crispy rice tuna salad with spicy chili mayo

Step 1/3

• 300 g jasmine rice (cooked)
• 2 tbsp soy sauce
• 2 tsp mirin
• 1 tsp Furikake
• salt

• large bowl
• baking sheet

Preheat the oven to 200°C (convection or top/bottom heat). In a bowl, combine the cooked rice with soy sauce, mirin, and furikake. If desired, season with salt. Spread onto a parchment-lined baking sheet in a thin layer. Bake for approx. 15–20 min., until golden brown and crispy, turning once if needed.

Step 2/3

• 200 g edamame beans (frozen)
• 1 cucumber
• 7 radishes
• 1 avocado
• 3 scallions
• 1 bundle cilantro

• pot
• sieve
• cutting board
• knife

Meanwhile, blanch edamame in boiling water for approx. 3–5 min., then drain and remove from the pods. Halve the cucumber lengthwise and slice. Slice the radishes. Cut the avocado into wedges. Thinly slice the scallions and roughly chop the cilantro.

Step 3/3

• 5 tbsp Japanese mayonnaise
• 2 tbsp chili sauce
• 1 tbsp soy sauce
• 2 tbsp toasted sesame oil
• 1 lime
• 200 g canned tuna (drained)
• sesame seed (for garnish)

• bowl (small)
• salad servers
• large bowl

For the dressing, mix japanese mayo with chili sauce, soy sauce, lime juice, and sesame oil. Add the vegetables to a large bowl. Flake the tuna and add it together with the crispy rice. Drizzle with the dressing, toss gently, and garnish with cilantro and sesame seeds.

Enjoy your meal!