Steam 4 cups of cauliflower rice for about 5–7 minutes until fork-tender and drizzle with 2 tablespoons of seasoned rice vinegar.

In a separate bowl, combine 3/4 cup mayonnaise, 1 1/2 tablespoons sriracha sauce, and 1 teaspoon toasted sesame oil. Mix until smooth.

Fold 3 cans of drained tuna into the spicy mayonnaise mixture until fully coated.

Place 1 cup of seasoned cauliflower rice in meal prep containers, creating a small well in the center.

Divide the spicy tuna mixture over the cauliflower rice in each container. Add sliced cucumber, followed by black and white sesame seeds and scallions on top.

Seal each container tightly and store in the fridge for up to 3 days.