Sashimi Tuna Poke Bowl

• 1 c jasmine rice
• 6 tbsp mayonnaise
• 1 ½ tbsp Sriracha
• 1 ½ tsp soy sauce
• 1 tsp sesame seeds
• 1 tsp black sesame seeds
• 1 tsp kosher salt, divided
• 1 (8-10 oz) Wild Sashimi Tuna Steak
• 1 tbsp extra-virgin olive oil
• 1 tbsp rice vinegar
• 1 tsp honey or sugar
• 1 c cucumber, chopped
• ½ c radish, chopped
• ½ avocado, sliced
• 1 c cooked, shelled edamame
• Aji Nori Furikake

Cook rice according to package directions. Meanwhile, in a small bowl, whisk together mayonnaise, Sriracha and soy sauce; set aside until ready to serve.

In a separate small bowl, combine sesame seeds, black sesame seeds and ½ tsp salt. Coat both sides of tuna steak with mixture. Heat oil in a cast-iron skillet over high until it shimmers, 2-3 minutes. Add tuna and sear just until a golden crust forms on each side, about 45 seconds-1 minute per side. Interior of tuna should still be very rare. Remove to a cutting board to rest.

Using a wooden spoon, gently fold the vinegar, honey or sugar, and remaining ½ tsp salt into cooked rice and divide between two wide bowls. Top with cucumber, radish, avocado and edamame. Cut tuna into bite-sized pieces and place over vegetables. Sprinkle furikake over bowls. Drizzle with sauce and serve immediately.