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Stir ¾ cup kimchi, 2 tablespoons mayonnaise, 1 tablespoon rice vinegar, 1 teaspoon sesame oil and ¼ teaspoon salt together in a medium bowl until well combined. Gently fold in flaked tuna until just combined, leaving any large pieces of tuna intact.
In a small bowl, stir together 1½ teaspoons Sriracha and the remaining 1 tablespoon mayonnaise.
In another small bowl, combine sliced cucumbers, 1 teaspoon ginger and the remaining 1 tablespoon rice vinegar, 2 teaspoons sesame oil and ¼ teaspoon salt.
Divide 2 cups hot rice between 4 bowls. Top each with ½ cup tuna mixture, ¼ cup cucumber mixture and ¼ cup avocado. Drizzle with the Sriracha mayonnaise. Sprinkle with 1 teaspoon sesame seeds and the sliced scallions. Serve each bowl with 3 nori sheets. Recipe developed by Jasmine Smith