Cook your rice as per package instructions. Warm your rice vinegar, sugar and salt in a small pot until just about to boil. Remove from heat. Transfer your cooked rice to a platter and pour the mixture over the rice and fluff with a fork. Season the rice with salt to taste.
For the Tuna:
In a medium bowl, toss to coat the tuna, scallions, soy sauce, sesame oil and honey.
For the Spicy Mayo:
In a small bowl, whisk together the kewpie mayo and Sriracha until smooth.
For the Bowls:
Assemble your poke bowls to look aesthetically pleasing to you and top with some sesame seeds.