For the tuna:

• 8-ounces sushi-grade ahi tuna, cut into ¼-inch cubes
• 1½ tablespoons Jonno’s Worcestershire sauce
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon rice vinegar
• ½ teaspoon honey
• 1 garlic clove, finely grated
• ½ teaspoon freshly grated ginger
• 1 teaspoon sriracha

For the spicy mayo:

• 2 tablespoons mayonnaise
• 1 teaspoon sriracha
• 1 teaspoon Jonno’s Worcestershire sauce
• Squeeze of lime

For the bowl:

• 1 cup sushi rice, cooked and cooled
• 1 ripe avocado, sliced
• ½ cup edamame, shelled and steamed
• ½ cup cucumber, diced
• ½ cup shredded carrots
• ¼ cup seaweed salad
• 2 tablespoons scallions, sliced
• 1 teaspoon sesame seeds