Step 1

Cook the rice following packet instructions.

Step 2

Finely slice the spring onions. Peel and slice the avocado. Cut the nori into strips, if using. Finely slice the cucumber and add it to a bowl with the rice vinegar and a pinch of salt. Scrunch with your hands until slightly softened.

Step 3

In a bowl, mix the drained tuna with the mayonnaise, sriracha, soy sauce, sesame oil and spring onions. Taste and adjust seasoning with more soy sauce or sriracha if needed.

Step 4

Divide the rice between containers. Top with a big scoop of spicy tuna, pickled cucumber, avocado and nori, if using. Sprinkle with togarashi and drizzle with more sriracha, if you like.

Step 5

Pop in the fridge for an easy, flavour-packed meal later. It will keep well in the fridge for 3 days.