Easy Canned Tuna Sushi Bake with Leftover Rice

Ingredients

• 3 cups rice (white, cooked, I used medium grain rice)
• 2 tablespoons rice vinegar
• 2 teaspoons maple syrup
• 1/2 teaspoon salt
• Furikake seasoning
• 2 cans tuna (in water, drained, 170 g each)
• 3 tablespoons avocado oil mayonnaise
• 1 1/2 tablespoon sriracha sauce
• 1 tablespoon soy sauce (I use low-sodium)
• 1 tablespoon toasted sesame oil
• 1 tablespoon avocado oil mayonnaise (for drizzle)
• 1 tablespoon sriracha sauce (for drizzle)
• 1 avocado (thinly sliced)
• 1 cucumber (thinly sliced, I use Persian cucumber)
• sesame seeds (for topping)