• Rinse the rice under cool water until the water runs clear. Bring 4 cups or water to a boil, add rinsed rice and bring back to a boil. Reduce heat to a simmer, cover and let cook for 18 minutes, or until water is absorbed and rice is tender.

  Fluff rice with fork and spread out in a 9x13" casserole dish to let cool slightly.

For The Sauce

• Combine the sauce ingredients - kewpie mayo, sriracha, sesame oil, salt and white pepper in large bowl. Whisk to combine. Add in the cubed ahi tuna (raw), cucumber, green onions and 1 tbsp of the tobiko eggs (optional). Gently fold together, so that it is all coated in the sauce.
• Scoop and spread the tuna mixture over the slightly cooled rice into an even layer.
• Drizzle more kewpie mayo over the top, followed by more sriracha if desired. Sprinkle on the remaining 1 tbsp of tobiko eggs and furikake. Enjoy right away!