In a medium bowl, combine tuna with scallions, soy sauce, sesame oil, and 1 tsp. sesame seeds. Gently toss to combine, cover, and refrigerate until ready to prepare the bowls. (Note: do not allow tuna to marinate longer than 4 hours)
In a small bowl, combine mayonnaise and sriracha. Set aside until ready to serve.
To prepare each bowl, add a layer of rice on the bottom of the bowl. In sections, top the rice with: ½ the marinated tuna, avocado, cucumber, dragonfruit, mango, edamame, Aloha Bell Pepper, Kaboom Black Jalapeño Pepper, and red cabbage. Garnish (if desired) with red pepper flakes. Serve with spicy mayo and pickled ginger on the side.
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