To store: Spicy tuna really is best eaten fresh, ideally on the day you buy the raw sashimi-grade tuna. If you do have any left over, you can place in an airtight tupperware and keep in the fridge for up to 24 hours. The crispy rice also is best fresh as otherwise it takes on moisture and loses its crunch but you can keep in a tupperware for 2 days.

To freeze: No, the idea is that the tuna is raw in this recipe so freezing it doesn't make much sense. It's also important to use fresh, sashimi-grade tuna for this recipe and freezing it messes with this.

Make ahead: You can cook the rice 3 days in advance, but only crisp it up when ready to eat as it's best hot and fresh. The vegetables can be sliced a few hours ahead (if you do much earlier, they risk drying out). The tuna can be chopped up and tossed with the sauces/dressing 2 hours ahead of time but make sure you recover it and place back in the fridge. Remove when ready to eat.

Rice: This is a great way of using up left over rice, or you can cook the rice but let it cool down before you try frying it for the ultimate crispiness. Any rice should work but my favourite is sticky rice and it will be best if it's a day old as it dries out a bit. Less moisture means crispier rice!

Sashimi grade tuna: Don't attempt this recipe without sashimi grade tuna please! They have a different preparation to ensure no germs/parasites so that it's safe to eat totally raw. You can get it from a really good fishmonger and you can order it online too and keep it in the freezer.

This also works really well with sashimi grade salmon

You can use tinned tuna: a slightly different vibe but still delicious and a good one for using up that tin of tuna in the store cupboard!

Baked salmon: You can also swap it for some baked salmon and then use the dressing a a sauce for drizzling over at the end.

Cooking for kids: I do the baked salmon version when I'm making this for my children and don't go heavy on the spice