Coconut Rice: cook a batch on the stove, in a rice cooker, or instant pot.

Make ahi marinade: Add tamari, vinegar, sesame oil, honey, ginger, and half of the chopped scallions (reserve the rest for garnish at the end) to a bowl and mix to combine.

Prepare Ahi: Pat ahi dry with a paper towel, then use a very sharp knife to neatly cut into small, 1/2 inch cubes. Add to bowl with marinade and toss to coat. Refrigerate for 15 minutes to 1 hour, while you prepare the bowl toppings:

Make Sriracha Aioli by combining all ingredients in a bowl. Set aside.

Prep and chop toppings: jicama, cucumber, mango, edamame, avocado, and macadamia nuts.

Assemble: Add a big scoop of coconut rice to the center of a shallow bowl. Add toppings around it: a large spoonful of ahi, and a handful each of jicama, cucumber, mango, edamame, and avocado. Sprinkle sesame seeds over the tuna and avocado.

Garnish bowls with chopped macadamia nuts and a generous drizzle of sriracha aioli (I like to add the sauce to a small ziploc bag, cut one corner off, then drizzle nicely over the bowls).