a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat.

c) Add the rice and cook for 12-13 mins.

d) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, trim the cucumber and slice into 1cm thick rounds.

b) In a small bowl, add half the sesame oil and half the rice vinegar. Season with salt and pepper and mix.

c) Stir in the cucumber and set aside for now.

a) Halve the avocado and remove the stone.

b) Use a tablespoon to scoop the flesh out onto a board, face-down.

c) Slice into 1cm thick slices.

a) In a medium bowl, mix the tuna, sweet chilli sauce and mayo (see pantry for amount).

b) Season with salt and pepper.

a) When the rice is cooked, fluff up the grains with a fork.

b) Stir through the remaining rice vinegar, remaining sesame oil and sugar (see pantry for amount).

c) Season the edamame with salt and pepper.

a) Share the rice between your serving bowls.

b) Top with the sweet chilli tuna, edamame beans, sesame cucumber and avocado slices in separate sections.

c) Drizzle over the sriracha and sprinkle over the black sesame seeds to finish.