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In a bowl, mix together the rice wine vinegar and honey. Set aside.
Cook the rice as per the package instructions. I like to add a generous pinch of salt to my water. Let it cool, then add the rice vinegar and honey mixture. Stir.
Using a sharp knife, cut the sushi-grade fish into thin slices. Set aside. Thinly slice the avocado, and cut the cucumber into thin circles. Set aside.
To assemble, place a piece of plastic wrap into a 9 by 9 square dish, making sure to cover the bottom and sides. Add the sushi-grade fish, alternating pieces of salmon and tuna until you have a nice even layer covering the bottom of the dish.
Next, add the thinly sliced avocado.
Then, add a layer of the cucumber.
Finally, add the rice mixture. Using wet hands, press the rice down into an even layer, followed by a sheet of nori paper on top.
Gently invert the dish onto a cutting board.
Cut into squares and garnish with spicy mayo, sriracha, sesame seeds, or furikake seasoning. Enjoy with soy sauce on the side.