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 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 rice sit covered for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until sugar dissolves.
Transfer cooked rice to a large bowl and gently fold in the vinegar mixture. Set aside to cool slightly.
Cut the tuna steak into 1/2-inch cubes.
Heat sesame oil in a non-stick skillet over medium-high heat.
Add the tuna cubes and sear for 1-2 minutes per side until just cooked on the outside but still pink inside. Remove from heat.
In a separate bowl, whisk together soy sauce, grated ginger, and honey to create the dressing.
Place the seasoned rice into two serving bowls.
Arrange seared tuna, cucumber, avocado, shredded carrots, edamame, and green onions on top of the rice.
Drizzle the soy-ginger dressing evenly over each bowl.
Sprinkle toasted sesame seeds and nori strips (if using) over the top for garnish.
Serve immediately and enjoy your cooked tuna poke bowl.