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 dissolved.
Transfer cooked rice to a large bowl and gently fold in the vinegar mixture. Set aside to cool to room temperature.
Pat the tuna steak dry with paper towels and season both sides with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Heat sesame oil in a non-stick skillet over medium-high heat.
Sear the tuna steak for 1 1/2 minutes on each side for medium-rare, or until desired doneness.
Remove tuna from skillet and let rest for 5 minutes, then slice into thin strips.
In a small bowl, whisk together soy sauce, toasted sesame oil, honey, grated ginger, lime juice, and crushed red pepper flakes to make the dressing.
Divide the sushi rice evenly between two bowls.
Arrange the sliced tuna, cucumber, shredded carrot, edamame, radishes, and green onions on top of the rice.
Drizzle the dressing over the bowls.
Sprinkle toasted sesame seeds evenly over each bowl.
Serve immediately and enjoy your fresh seared tuna poke bowl.