Spicy Tuna Crispy Rice Bowl

Preheat oven to 200°C (180°C fan).

Line a baking tray with baking paper and spread the cooked rice out in an even layer.

Drizzle over the soy sauce and chilli oil, then mix well so all the rice is coated.

Spread the rice back out into a thin, even layer.

Bake for 30-35 minutes, stirring once halfway, until golden, crispy, and slightly chewy at the edges.

If you want it extra crispy, bake for an additional 5 minutes.

Add the drained tuna to a large bowl.

Stir in the mayonnaise, sriracha mayo, salad cream, and soy sauce.

Add cayenne, chilli flakes, garlic powder, onion powder, and black pepper, then mix well.

Fold through the spring onions, cucumber, and avocado until well combined.

Once the rice is crispy, remove it from the oven and let it cool for 2-3 minutes.

Gently mix the crispy rice into the spicy tuna mixture.

Serve immediately with sushi nori thins for scooping and crunch.