Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and bring the mixture to a boil over high heat.

Wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.

Trim and discard the ends of the cucumber; halve the cucumber lengthwise, then cut in ½-inch cubes. Add to a bowl.

Cut the bell pepper into quarters lengthwise; remove and discard the seeds and white membranes. Small dice the pepper. Add to a bowl with the cucumber.

Season vegetables with soy sauce and sesame oil. Add sesame seeds and stir to combine.

Halve and pit the avocado; cube the flesh into ½-inch cubes while still in the skin. Scoop out the flesh and set aside.

Uncover the rice and fluff with a fork. Add vinegar and salt and stir to combine. Spread out rice on a baking sheet to cool, about 5-10 minutes.

Drain tuna, add to a new bowl, and flake with a fork. Add chili-garlic sauce and mayo and stir to combine.

Using a 1 cup measure, fill up to the ⅓ mark with veggies and avocado, then to the ½ way mark with tuna, and finally the rest of the way with rice.

Once the stack is complete, flip the measuring cup onto a large plate. Tap on the bottom of the cup to loosen the stack. If the rice is sticking, run a knife around the edge before flipping. Serve immediately, 2-stacks per person. Enjoy!