Hawaiian Poké Bowl

Prepare Your Ingredients
To remove the starch, rinse rice under cold water for about 1 minute.
Wash and dry your fresh produce.
Peel, and medium dice the mango.
Remove seeds and slice ½ of the cucumber into ¼" half moons (use all if very small).
Thinly slice ½ of the jalapeno (remove seeds for less spicy).

Make the Rice
Combine the rice and 1 ¼ cups salted water in a medium pot and bring to a boil.
Reduce heat to low, cover, and allow to cook about 25 minutes.

Pickle the Cucumber
In a bowl, whisk together the rice wine vinegar, sugar, about 1 tsp. salt, and 1 Tbsp. water.
Add the cucumber and jalapeño slices and allow to soak at least 15 minutes.

Marinate the Tuna
Medium dice the tuna steaks, discarding any white fatty parts you may find.
Add the tuna and ponzu sauce to a medium bowl, and toss.
Place in the refrigerator to marinate for at least 10 minutes.

Note: This is sushi grade tuna and is meant to be eaten raw. If you prefer, you can sear the tuna in a little olive oil over medium-high heat for about 30 seconds per side before dicing it and adding to your bowl.

Assemble Your Bowls
Medium dice the avocado, and season with a little salt and pepper.
Drain the cucumber/jalapeño mixture and then toss together with the marinated tuna.
Mix about ½ the sriracha (more for spicier) into the mayo.
Add the spicy mayo to the rice and mix well.
Divide the rice evenly between your bowls.
Top rice with the tuna mixture, including juices, avocado, mango, pickled ginger, and sesame seeds. Enjoy!