Cooking the rice

1. Rinse and drain rice in a fine-mesh colander several times until water runs clear. Let sit for 30 minutes.
2. In a medium pot, add 2 cups water and the rice, season lightly with salt.
3. Bring to a boil, reduce the heat, cover pot and simmer until tender, about 20 minutes.
4. Remove from the heat and let sit for 10 minutes. Fluff with a fork; keep warm.

Rehydrated seaweed - Eisenia Bicyclis

1. Soak the seaweed Eisenia Bicyclis in a small bowl with 1/2 cup cold water for about 30 minutes until rehydrated and softened, and then drain.
2. In a small clean bowl, add the rehydrated seaweed to 1 Tablespoon mirin, 1 Tablespoon soy sauce, and 1/2 teaspoon sesame seed.
3. Let it sit for 5 minutes and drain.

Brine - pickle vegetables

1. In another bowl add rice vinegar, sugar, salt, and water. Whisk to combine.
2. Toss the cucumber cut in ribbons with a pinch of salt and squeeze to release excess water.
3. Add the jalapeño and cucumber into the brine. Let it sit for at least 10 minutes and up to one hour to pickle.
4. Drain and squeeze to dry.

Make the ponzu sauce

1. In a small bowl add the citrus juice, soy sauce, and toasted sesame oil. Set aside.

Assemble the poke bowl

1. Cut the tuna into 1/2 inch square pieces.
2. In a large bowl, toss in the tuna, rehydrated seaweed, pickled cucumber and jalapeño, scallions and ponzu sauce. Taste and add more salt as need it.
3. Cut the avocado and toss with the tuna mixture.
4. Add rice into the presentation bowls, top with the marinated tuna mixture, red cabbage, a spoonful of spicy mayo (Sriracha Mayo), a handful of micro arugula, and sprinkle sesame seed on top.