Rinse the sushi rice under cold water until the water runs clear.
Combine the rinsed rice and 1 1/4 cups water in a saucepan and bring to a boil over medium-high heat.
Once boiling, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender.
Remove from heat and let rice sit covered for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Allow rice to cool to room temperature.
In a medium bowl, combine diced tuna, soy sauce, toasted sesame oil, honey, grated ginger, and 1/2 teaspoon sriracha sauce. Mix gently to coat and set aside to marinate for 10 minutes.
In a small bowl, whisk together mayonnaise, 1 tablespoon sriracha sauce, and lime juice to make the spicy mayo. Adjust sriracha to taste if desired.
To assemble each poke bowl, divide the sushi rice evenly between two bowls.
Top each bowl with half of the marinated tuna, diced cucumber, diced avocado, shredded carrot, and sliced green onions.
Drizzle spicy mayo over the top of each bowl.
Sprinkle toasted sesame seeds over everything as a garnish.
Serve immediately and enjoy your fresh tuna poke bowl with spicy mayo.