Heat a pan over medium-high heat. Add the sardines with their oil and cook for a few minutes until they turn golden and slightly crispy.

Toast the rye bread to your liking.

Arrange the sliced avocado on top of the toast.

Squeeze fresh lemon juice over the avocado and sprinkle with a pinch of sea salt.

Top with the crispy sardines.

Finish with a drizzle of chili oil and serve immediately.