Directions

1. Cut tuna into 1/2-inch cubes. Place tuna in a bowl and add soy sauce, rice vinegar, sesame oil and red pepper flakes. Gently mix to combine. Cover bowl and refrigerate at least 15 minutes or up to 1 hour.
2. While tuna is marinating, in a small bowl, stir together mayonnaise and sriracha until well combined. Refrigerate until used. Thinly slice cucumber and radishes. Pit, peel, and slice avocado. Chop green onions. Set toppings aside.
3. Microwave rice according to package directions. Set aside. Microwave edamame in a small microwave-safe bowl until thawed and no longer cold, about 1 minute.
4. Divide rice among serving bowls. Top with portions of ahi, cucumber, radishes, avocado, and edamame. Spoon marinade from tuna over bowls, then drizzle with sriracha-mayo sauces, and top with green onions. Sprinkle with sesame seeds and serve with pickled ginger, if you like.