Tuna salad sushi bowl

Ingredients

• 1/3 cup (80ml) teriyaki sauce
• 1/3 cup (80ml) rice vinegar
• 1 tablespoon finely grated fresh ginger
• 450 gram packaged brown microwave rice
• 2 185g cans tuna in springwater, drained
• 1 lebanese cucumber (130g), halved lengthways, seeded, sliced thinly lengthways
• 1 large avocado (320g), sliced thinly
• 1 large carrot (180g), cut into matchsticks
• 1/3 cup (90g) drained pickled ginger, sliced thinly
• 1 tablespoon sesame seeds, toasted
• 1/2 sheet toasted seaweed (nori), shredded finely