Warm the rice

• Heat the rice until hot and fluffy, then spoon it into a bowl.

Mix the spicy tuna

• Drain the tuna and flake it into a bowl.
• Stir in the kewpie mayo, soy sauce and sriracha until creamy and well combined.

Assemble the bowl

• Spoon the spicy tuna over the rice.
• Arrange the diced cucumber and sliced avocado alongside.
• Crumble the seaweed thins over the top and sprinkle with sesame seeds.

Finish and serve

• Drizzle with chilli oil and serve straight away.