half pound sushi-grade tuna (I get mine here)
4-5 teaspoons soy sauce
2-3 scallions, chopped (the white and green parts)
2 teaspoons kewpie mayo
2-3 teaspoons Sriracha
1 cup sushi rice
1 tablespoon rice vinegar
Cook rice per package instructions. Transfer to a bowl and stir in rice vinegar. Set aside. Chop tuna and place in a small bowl. Add scallions, soy sauce, mayo, and sriracha to tuna and mix together. Place rice in serving bowls and add spicy tuna. Garnish with desired toppings. (Note: adjust spicy tuna seasonings and rice vinegar to taste -- I like my spicy tuna a bit spicier than most and a little less mayo-y).