Make the Poke: Use fresh raw tuna cut into cubes. In a medium bowl, combine the tuna, soy sauce or tamari, sesame oil, ginger, red pepper flakes, green onions chopped, and sesame seeds. Toss to mix. Cover and refrigerate while doing the rest.
Make the Sticky Rice: Cook the sushi rice according to package directions. Add rice vinegar and sugar to the rice and allow it to cool.
Make the Cucumber Salad: Dice cucumbers add a pinch of salt and chili flakes.
Make the Spicy Mayo: In a small bowl, stir together the mayo, sriracha hot sauce, honey, and soy sauce or tamari.
Make the Fried Shallot Crumbs: In a skillet combine sesame oil, thinly sliced shallots over medium heat. Cook until golden, 4-5 minutes. Remove from heat and add Panko breadcrumbs and sesame seeds. Season with salt to taste.
Assemble the Poke Bowls: Divide the sticky rice among serving bowls. Arrange the prepared tuna poke and top with cucumber salad, avocado, chopped green onions, and nori sheets. Drizzle over the spicy mayo. Sprinkle on the crumbs. Serve with additional spicy mayo. Enjoy!
