For the Tuna:

• 1/2 pound sushi-grade tuna, diced into small cubes
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 1/2 teaspoon freshly grated ginger
• 1/2 teaspoon sriracha (optional)
• 1 tablespoon chopped green onions
• 1 tablespoon sesame seeds

For the Bowl:

• 2 cups cooked sushi rice, cooled
• 1/2 mango, cut into chunks
• 1/2 avocado, sliced
• 1/2 cucumber, thinly sliced
• 1/2 cup edamame, shelled and cooked
• 1 carrot, thinly sliced
• 1 red cabbage, cut into small strips
• Pickled ginger, for garnish
• Soy sauce or tamari, for drizzling

Prepare the Tuna:

In a medium bowl, combine the soy sauce, honey, rice vinegar, sesame oil, grated ginger, chopped green onions, sesame seeds, and sriracha (if using).

Add the diced tuna to the bowl and gently toss to coat the tuna evenly. Let the tuna marinate for 10-15 minutes while you prepare the other ingredients.

Assemble the Poke Bowls:

Divide the cooked sushi rice between two bowls.

Arrange the avocado, mango cucumber, edamame, carrot, and cabbage strips on top of the rice.

Spoon the marinated tuna over the bowls, dividing it evenly.

Garnish and Serve:

Garnish the poke bowls with pickled ginger and any extra sesame seeds.

Drizzle with additional soy sauce if desired.