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.
Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and rice is tender.
Remove from heat and let the rice sit covered for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
In a medium bowl, combine diced tuna, soy sauce, toasted sesame oil, honey, grated ginger, and sriracha sauce. Mix gently to coat the tuna evenly and set aside to marinate for 5 minutes.
In a separate small bowl, mix mayonnaise with 1 teaspoon sriracha sauce to create the spicy mayo. Adjust sriracha to taste.
Divide the sushi rice evenly between two bowls.
Top each bowl with marinated tuna, cucumber slices, shredded carrots, edamame, avocado slices, and green onions.
Drizzle each bowl with spicy mayo.
Garnish with toasted sesame seeds and nori strips.
Serve immediately and enjoy your Tuna Poke Bowl with Spicy Mayo.