Spicy Tuna Salad with Crispy Leftover Rice and Kimchi

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Try this flavorful spicy tuna salad with crunchy leftover rice and kimchi! The perfect recipe to turn leftover rice into a delicious, spicy meal.

Try this flavorful spicy tuna salad with crunchy leftover rice and kimchi! The perfect recipe to turn leftover rice into a delicious, spicy meal.
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Ingredients

What do you need?

Quantity: 2P

Crunchy rice:
250-300 g cooked (leftover) basmati rice
1 tbsp roasted sesame oil
1 tbsp soy sauce
1 tbsp sushi vinegar
1-2 tbsp crispy chili oil

Spicy kimchi tuna salad:
1 ripe avocado
1 can of tuna (drained)
1 tbsp mayonnaise
1 tbsp kimchi, finely chopped
1 small red onion, finely chopped

Other ingredients:
1 cucumber
4 sheets of nori

Crunchy rice:
250-300 g cooked (leftover) basmati rice
1 tbsp roasted sesame oil
1 tbsp soy sauce
1 tbsp sushi vinegar
1-2 tbsp crispy chili oil

Spicy kimchi tuna salad:
1 ripe avocado
1 can of tuna (drained)
1 tbsp mayonnaise
1 tbsp kimchi, finely chopped
1 small red onion, finely chopped

Other ingredients:
1 cucumber
4 sheets of nori
Preparation method

How do you make this?

Make the crunchy rice:

Mix the cooked rice with the sesame oil, soy sauce, sushi vinegar, and crispy chili oil.

Spread the rice evenly over a baking sheet.

Bake for 20 minutes at 190°C, until the rice is nice and crispy. Stir after 10 minutes.

Prepare the tuna salad:

Mash the avocado in a bowl.

Add the drained tuna, mayonnaise, kimchi, and finely chopped red onion.

Mix everything well.

Drizzle the crispy chili oil over it.

Serve the dish:

Cut the cucumber into pieces and distribute over two deep plates.

Spoon the spicy tuna salad over it.

Divide the crispy rice over the plates.

Cut the nori sheets into small squares and serve alongside.

Mix everything a little and use the nori sheets to make bites.

Enjoy your meal!

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