Make the crispy rice

• Mix the cooled cooked rice with the tamari, dark soy sauce, sesame oil and olive oil until evenly coated.
• Heat a frying pan over medium-high heat and press the rice into an even layer.
• Cook until deeply golden and crispy on the base, then flip and crisp the other side.

Whisk the dressing

• Combine the mayonnaise, tamari, rice wine vinegar, sesame oil, honey and sriracha in a bowl.
• Whisk until smooth and creamy.

Assemble the salad

• Break the crispy rice into pieces and add to a bowl.
• Add the drained tuna, sliced avocado and cucumber.
• Drizzle over the dressing and toss gently to combine.