Spicy Tuna Bowl : Robert Irvine

Ingredients

• 6 cups short grain sushi style rice
• 9 cups water
• ½ cup rice wine vinegar
• 1 tbsp super fine sugar
• 1 tbsp grapeseed oil
• 1 cup mayonnaise
• ½ cup sriacha
• 2 tbsp lemon juice
• 1 lbs fresh grade A tuna, cut into small cubes
• 1 tbsp sesame oil
• 1 tbsp rice wine vinegar
• 1 tbsp Ponzu
• ½ avocado, cut into small cubes
• 3 green onions, sliced
• 1 tsp sesame seeds