Rinse the sushi rice under cold water until the water runs clear.
Combine the rinsed rice and 1 1/4 cups water in a medium saucepan and bring to a boil over medium-high heat.
Reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and rice is tender.
Remove from heat and let the rice sit, covered, for 10 minutes. Fluff with a fork before serving.
In a medium bowl, whisk together soy sauce, toasted sesame oil, honey, grated ginger, and minced garlic to make the marinade.
Add the cubed tuna to the marinade and toss to coat. Let it marinate for 10 minutes.
Heat vegetable oil in a skillet over medium-high heat.
Add the marinated tuna cubes and sear for about 1-2 minutes on each side until lightly cooked on the outside but still tender inside. Remove from heat.
In a small bowl, mix mayonnaise and sriracha sauce to create a spicy mayo.
Divide the cooked sushi rice between two bowls.
Arrange the seared tuna, diced cucumber, shredded carrots, and avocado slices on top of the rice.
Drizzle the spicy mayo over the bowls.
Garnish with green onions, toasted sesame seeds, and nori strips.
Serve immediately and enjoy your cooked tuna poke bowl.