Spicy Crispy Chilli Tuna Bowls

1. In a saucepan over high heat, bring rice and water to a boil. Cover and reduce to low heat. Cook for 20 minutes, then turn off the heat and let the rice sit covered for 10 minutes to absorb excess liquid.

2. In a large bowl, combine the marinade ingredients. Add the chopped tuna and toss gently to coat, then set aside.

3. Roughly chop the cucumbers and place them in a bowl with the remaining cucumber salad ingredients. Toss gently to coat, then set aside.

4. For the spicy mayonnaise, combine the mayonnaise and crispy chilli oil in a small bowl and set aside.

5. To assemble, divide the steamed rice, marinated tuna, and cucumber salad between two bowls. Garnish with avocado, pickled ginger, furikake, sesame seeds, nori and a drizzle of the remaining tuna marinade.