1: Prepare the rice by cooking coconut rice using your usual method and keeping it warm.

2: Marinate the tuna by whisking together tamari, rice vinegar, sesame oil, honey, ground ginger, and half of the chopped scallions in a bowl. Add the tuna cubes, toss to coat, and refrigerate for 15 minutes to 1 hour.

3: Make the aioli by combining mayonnaise, minced garlic, citrus juice, sea salt, and sriracha in a separate bowl; set it aside.

4: Prep toppings by boiling or steaming edamame until tender if needed, then slice jicama or daikon, dice cucumber, mango, and avocado, and roughly chop macadamia nuts.

5: Assemble each bowl by placing a generous scoop of coconut rice in the center of a shallow bowl, then arrange the marinated ahi, jicama, cucumber, mango, edamame, and avocado around the rice. Sprinkle sesame seeds on the tuna and avocado.

6: Finish by garnishing with the remaining scallions, macadamia nuts, and drizzling the Sriracha aioli over the top.