Directions:

• Prepare the brown rice according to the manufacturer’s instructions. Add the vinegar and 3/8 cup of soy sauce, stirring to combine. Allow to cool completely. The rice may be prepared a day in advance.
• Rinse the cucumber under running water. Drain well in a colander.
• Dice the cucumber into ¼-inch pieces. Place in a bowl or container.
• Rinse the onions under running water. Drain well in a colander.
• Dice the onions into ¼-inch pieces. Add to the cucumbers, and mix to combine.
• Combine the mayonnaise, yogurt, Sriracha and 2 tsp. soy sauce in a large bowl. Add the tuna, and using fresh gloves, crumble it into small pieces. Mix gently until all of the ingredients are combined.
• Weigh and wash the avocados. Cut them in half, and remove the seeds. Using a spoon, scoop out the flesh and then mash it. Add the lemon juice, and mix to combine.
• Place 2 Tbsp. of the rice on lined sheet pans (or on a serving platter), and press down to make a flat surface (using a freshly gloved hand, press the rice to compact). Spread 1 tsp. of the mashed avocado on top. Place 1 Tbsp. of the tuna mixture on to