Whisk mayonnaise, sriracha sauce, and 1 teaspoon vinegar in small bowl. Rub tuna evenly with half of sauce. Marinate 10 minutes.
Meanwhile, stir remaining 2 teaspoons vinegar into rice; set aside.
Heat small nonstick skillet over medium-high heat. Cook tuna 2 minutes per side for medium-rare or until desired doneness is reached. Slice tuna.
Divide rice, cucumber, avocado, and tuna slices into 2 bowls. Sprinkle evenly with sesame seeds, if desired. Drizzle evenly with remaining half of sauce.
*Note. Sriracha is a Thai hot sauce and is available in Asian specialty markets.
Calories: 212 calories, Carbohydrates: 20 g, Protein: 23 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 33 mg, Sodium: 238 mg, Fiber: 2 g
Exchanges per serving: 2 bread/starch, 3 meat.
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