Poke Bowl with Zoodles

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1 cup white distilled vinegar

3/4 cup sugar

Kosher salt

1 red onion, cut into julienne strips

2 tablespoons sweet miso paste

1 1/2 teaspoons sriracha

1 1/2 teaspoons soy sauce

1/4 cup honey

2 tablespoon fresh lemon juice

8 ounces sushi-grade tuna, cut into 1/4-inch dice

2 cups vegetable oil

4 ounces wonton wrappers, cut into 1/2-inch-wide strips

1 large zucchini, spiralized (about 2 cups)

2 scallions, sliced on the bias

1/2 carrot, cut into matchsticks

1/2 avocado, thinly sliced and fanned

2 teaspoons white and black sesame seeds, for garnish