How do you store Spicy Tuna Salad with Crispy Leftover Rice and Kimchi?

Name: Spicy Tuna Salad with Crispy Rice and Kimchi
Yield: 2P
Ingredients: 250-300 g cooked (leftover) basmati rice; 1 tbsp toasted sesame oil; 1 tbsp soy sauce; 1 tbsp sushi vinegar; 1-2 tbsp crispy chili oil; 1 ripe avocado; 1 can tuna (drained); 1 tbsp mayonnaise; 1 tbsp kimchi, finely chopped; 1 small red onion, finely sliced; 1 cucumber; 4 sheets of nori

Do not freeze: The texture of the avocado and the rice changes too much. Storage: Can be kept for 1 day in the refrigerator, but do not reheat, otherwise the rice will lose its crunch.