Step 1

Cook rice following packet directions. Transfer to a large baking tray. Drizzle with seasoning. Toss to combine. Set aside to cool.

Step 2

Using a julienne peeler, cut carrot into long, thin strips.

Step 3

Divide rice among 4 lunchboxes. Top each with 1⁄4 of tuna, cucumber, carrot and avocado. Drizzle mayonnaise over tuna and sprinkle with sesame seeds. Divide soy sauce among 4 small containers. Refrigerate until required. Serve with roasted seaweed.