How to make it

1. https://www.youtube.com/embed/2KfNm7ijJyk
2. Combine rice and water in a medium saucepan over medium-high heat. Bring to a boil; reduce heat to low, cover, and cook for 20 minutes or until liquid is absorbed. Remove pan from heat and let steam covered for 10 minutes. 
3. While rice steams, combine 6 tsp. Lee Kum Kee Seasoned Rice Vinegar and sugar in a small microwave-safe bowl; microwave on high for 30 to 45 seconds or until boiling. Stir mixture with a whisk until sugar dissolves. Add cream cheese and salt to the bowl, stirring to combine. Gently fold the mixture into rice using a rubber spatula; let stand for 5 minutes.
4. Cut sheets of parchment paper into 5” squares and spray with cooking spray. Generously coat 12 muffin cups with cooking spray and press paper squares into muffin cups to form a liner. Using moistened hands, press rice mixture evenly along bottom and sides of muffin cups (about 2 ½ Tbsp. of rice per cup). Refrigerate for 30 to 40 minutes.
5. Combine remaining 2 tsp. Lee Kum Kee Seasoned Rice Vinegar, Lee Kum Kee Panda Brand Cooking Soy Sauce, Lee Kum Kee Pure Sesame Oil, red pepper, and salt in a medium bowl. Add cucumber, tuna, onions, and avocado to the bowl. Toss gently to combine.
6. Divide tuna mixture evenly among rice cups and sprinkle evenly with sesame seeds. Gently remove cups from pan by lifting parchment paper edges. Drizzle with Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs) and serve with Lee Kum Kee Panda Brand Dipping Soy Sauce. Enjoy!