Crisp the rice

• Heat the vegetable oil in a frying pan over medium-high heat.
• Press the cooked rice into an even layer and fry until golden and crispy on the bottom.
• Flip in pieces and crisp the other side, then set aside.

Make the dressing

• Whisk the soy sauce, honey and chili oil together in a bowl.

Prepare the salad

• Dice the cucumber and avocado.
• Finely slice the red onion and green onion.
• Drain the tuna and flake it into the bowl.

Assemble and serve

• Break the crispy rice into the bowl with the vegetables and tuna.
• Pour over the dressing and toss gently to combine.