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Crispy Rice Salad Recipe

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This recipe for Crispy Rice Salad is from The McGlown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups cooked Jasmine Rice
2 Tbsp Olive Oil
1 Tbsp Spicy Chili Crisp
1 Tbsp Soy Sauce

Sauce/dressing:
˝ cup Kewpie or reg mayo
2 Tbsp Soy Sauce
2 Tbsp Rice Vinegar
1 Tbsp Sesame Oil
1 Tbsp Honey
1 Tbsp Sriracha

Salad:
2 cans Tuna (10oz drained)
2 cups Cucumber (chopped)
1 cup Edamame
1 Avocado (cubed)
1 Bell Pepper (diced)
2 Green Onions (chopped)
˝ Tbsp Sesame Seeds
Directions:
Directions:
Preheat oven to 400F.
Prepare your already cooked rice and bake for 25-45 minutes. The drier the rice, the less time you’ll need. Stir every 10 minutes.

Make your sauce and set aside.
Prepare your salad.
Once rice is done, let cool.
Add rice to your salad, pour in sauce, and mix.
Top with sesame seeds and enjoy!
Number Of Servings:
Number Of Servings:
6

 

 

 

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