Preheat oven to 200℃ and line a tray with baking paper. Place cooked rice on the lined tray with soy sauce, chilli oil and sesame. Toss until rice is well coated, then spread evenly across tray.

Bake in the oven for 30-35 minutes, tossing halfway, until golden and crispy. Once ready, leave to cool for ~5 minutes (the rice will crisp up more once cooled).

While the rice cooks, make the spicy tuna. In a bowl mix tuna, mayo, sriracha, rice vinegar (or lemon juice) and lots of black pepper until well combined.

In a seperate bowl add the sliced cucumber, spring onions, edamame. Add in the sipcy tuna mix and ¾ of the crispy rice (if you are meal prepping and want to rice to still be crispy, leave it all aside and pop into 4 seperate containers to serve fresh). Toss until everything is evenly mixed.

Serve into bowl/container and top with avocado, sesame seeds and remaining crispy rice. Enjoy!

if meal prepping, stores in the fridge for up to 4 days (store the crispy rice seperate in an airtight container out of the fridge and sprikle it over when ready to eat if you want it to stay crispy!)