Pleasure Point Poke
Combine mayonnaise, sriracha, vinegar, oil, soy sauce and salt in a large bowl and mix well. Chop ahi into bite sized cubes and add to bowl along with onions, cucumber and avocado. Mix well, cover and refrigerate at least 20 minutes.
Serve chilled on a bed of steamed white rice, sprinkled with furikake and a side of seaweed salad.