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.
Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender.
Remove from heat and let it sit covered for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
Gently fold the vinegar mixture into the cooked rice and let cool to room temperature.
Heat sesame oil in a skillet over medium-high heat.
Pat the tuna steak dry and sear each side for 1 to 1.5 minutes to achieve a rare center.
Remove tuna from skillet and let rest for 5 minutes, then slice into bite-sized cubes.
In a bowl, whisk together soy sauce, grated ginger, honey, lime juice, and crushed red pepper flakes to make the dressing.
In two serving bowls, divide the sushi rice evenly.
Arrange cucumber, avocado, shredded carrot, and edamame around the rice.
Place the seared tuna cubes in the center of each bowl.
Drizzle the dressing over the tuna and vegetables.
Garnish with toasted sesame seeds and sliced green onion.
Serve immediately and enjoy your fresh seared tuna poke bowl.