Use the stem-flick test before cutting: flick off the small nub at the top. Green underneath means it's ready. Won't budge means it needs more time at room temperature. Missing nub or brown underneath means it may be overripe or bruised inside. Don't squeeze repeatedly — it causes bruising. If still firm, leave it on the counter away from direct sunlight until it yields gently to light pressure, which can take one to several days. Once ripe, rinse under cool water and place on a stable Cutting Board with a sharp Knife.

1. HALVE: Hold the avocado steady on a Cutting Board. Cut lengthwise around the pit along the natural seam with a sharp Chef's Knife. Twist the two halves apart. One half will hold the pit. 2. REMOVE PIT: Use a large spoon to scoop the pit out. Do not strike it with a knife blade — this risks injury. A folded kitchen towel to grip and twist the pit free also works. 3. PEEL OR SCOOP: Peel the skin away with your fingers or a spoon, or scoop the flesh out whole with a large spoon to keep it intact for slicing. 4. SLICE: Place the flesh flat-side down and cut into even slices about a quarter inch thick. For a fan, keep slices together and press gently to spread. For diced, score in a crosshatch while still in the skin and scoop out the cubes. 5. TIMING: Takes 2 to 5 minutes total. No heat required. Work quickly once cut — avocado flesh oxidizes and browns on exposure to air.

Add the rinsed 2 cups short-grain sushi rice rinsed until water runs clear and 2 cups short-grain sushi rice rinsed until water runs clear 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 rinsed until water runs clear 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.

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 cut into 3/4-inch cubes, sliced 2 stalks green onions thinly sliced, and 1 tsp sesame seeds toasted to the Mixing Bowl. Gently fold everything together until the 1 ½ lb sushi-grade ahi tuna cut into 3/4-inch cubes 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 freshly squeezed 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, pitted, and sliced and 1 cup cucumber halved lengthwise, thinly sliced into half-moons, thaw the 1 cup shelled edamame thawed if frozen if needed, shred the 1 cup shredded carrots, and slice the 2 stalks green onions thinly sliced and 4 piece nori sheets cut into thin strips. 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 rinsed until water runs clear into a wide Mixing Bowl as the base. Arrange a generous portion of marinated 1 ½ lb sushi-grade ahi tuna cut into 3/4-inch cubes in the center. Fan the 2 whole avocado halved, pitted, and sliced slices to one side, then add 1 cup cucumber halved lengthwise, thinly sliced into half-moons, 1 cup shelled edamame thawed if frozen, and shredded 1 cup shredded carrots in separate sections around the bowl. Top with 1 tsp fresh ginger finely grated and 4 piece nori sheets cut into thin strips if using.

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