Rinse the 2 cups short-grain sushi rice in a sieve under cold running water, gently stirring with your hand, until the water runs almost completely clear — about 1–2 minutes. This removes excess starch and prevents gummy rice.

Add the rinsed 2 cups short-grain sushi rice and 2 ½ cups water to a saucepan. Bring to a boil over high heat, then immediately reduce to the lowest possible heat, cover tightly with a lid, and cook for 15 minutes. Do not lift the lid during this time.

Remove from heat and let the 2 cups short-grain sushi rice steam, still covered, for 10 minutes. Meanwhile, whisk together the 3 tbsp rice vinegar, 1 ½ tbsp granulated sugar, and 1 tsp kosher salt in a mixing bowl until the 1 ½ tbsp granulated sugar dissolves.

Transfer the 2 cups short-grain sushi rice to a large mixing bowl (ideally wooden). Drizzle the vinegar mixture over the 2 cups short-grain sushi rice and fold it in gently using a rice paddle or spatula with a cutting motion — don't stir or mash. Fan the 2 cups short-grain sushi rice as you fold to help it cool quickly and become glossy. Let cool to room temperature.

In a mixing bowl, whisk together the 3 tbsp soy sauce, 1 tbsp toasted sesame oil, 3 tbsp rice vinegar, 1 tsp fresh ginger finely grated, and 1 tsp honey until combined.

Add the cubed 1 ½ lb sushi-grade ahi tuna, sliced green onions, and 1 tsp sesame seeds to the mixing bowl. Gently fold everything together until the 1 ½ lb sushi-grade ahi tuna is evenly coated. Cover and refrigerate for at least 10 minutes, but no more than 30 minutes — over-marinating will start to 'cook' the fish.

In a mixing bowl, whisk together the ⅓ cup mayonnaise Japanese mayo (Kewpie) preferred, 1 ½ tbsp sriracha adjust, 1 tbsp toasted sesame oil, and 1 tsp lime juice until smooth. Taste and adjust the 1 ½ tbsp sriracha adjust level to your preference. Transfer to a squeeze bottle or Ziploc bag with the corner snipped for easy drizzling.

Prepare all toppings: slice the 2 whole avocado halved and 1 cup cucumber halved lengthwise, thaw the 1 cup shelled edamame if needed, shred the 1 cup shredded carrots, and slice the 2 stalks green onions and 4 pieces nori sheets. Arrange each topping in small separate mixing bowl for easy bowl-building.

To assemble each bowl: scoop about 1 cup of seasoned 2 cups short-grain sushi rice into a wide mixing bowl as the base. Arrange a generous portion of marinated 1 ½ lb sushi-grade ahi tuna in the center. Fan the 2 whole avocado halved slices to one side, then add 1 cup cucumber halved lengthwise, 1 cup shelled edamame, and shredded 1 cup shredded carrots in separate sections around the bowl. Top with 1 tsp fresh ginger finely grated and 4 pieces nori sheets if using.

Drizzle the spicy ⅓ cup mayonnaise Japanese mayo (Kewpie) preferred generously over the top. Sprinkle with 1 tsp sesame seeds, 4 tbsp furikake seasoning (if using), and extra 2 stalks green onions. Serve immediately.