Unwrap cream cheese and slice it in half horizontally so that there is a top and a bottom half.
Spread the wasabi paste evenly across the bottom half of the cream cheese. Place the top half of cream cheese over the wasabi.
Sprinkle with sesame seeds or furikake, gently pressing to adhere.
In a small bowl, combine the rice vinegar and honey. Gently toss with the diced cucumbers and avocados. Place the mixture on top of the cream cheese. Garnish with chopped scallions.
Pour soy sauce on the plate all around the cream cheese. Serve with rice crackers.