2 Serves
110 Mins
56 g
31 g
38 g
Rinse the jasmine rice thoroughly and cook in a rice cooker with water until tender.
Ingredients, vitamins, and health benefits
Thai Jasmine Rice
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SpanishVitamin E
2 mg / 15 mgVitamin K
120 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
23 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
30 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
610 mg / 1,250 mgPotassium
398 mg / 4,700 mgSodium
1222 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
145 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
16 g / 20 gCholesterol
41 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Spread the cooked rice into a shallow baking pan, press down firmly, and refrigerate until completely cold and firm.
Cut the chilled rice into uniform rectangular blocks using a sharp knife.
In a mixing bowl, combine the canned tuna with spicy mayo and a pinch of salt.
Heat vegetable oil in a non-stick skillet over medium-high heat and fry the rice blocks until golden and crispy on all sides.
Remove the crispy rice from the skillet, drain on paper towels, and top each piece with the prepared spicy tuna mixture.
Canned Tuna
Spicy Mayo
Salt
Vegetable Oil
Vitamin A
42 µg / 900 µgVitamin C
0 mg / 90 mgVitamin D
12 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
120 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
23 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
30 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
610 mg / 1,250 mgPotassium
398 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
16 g / 20 gCholesterol
41 mg / 300 mgCaffeine
0 mgNet Carbs
47
g47
g29
g
Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
145 µg / 55 µgAlcohol
0 g