Cut tuna into 1 inch chunks. Add to a mixing bowl.
Whisk together sriracha mayo, soy sauce, and wasabi paste. Pour over tuna and toss to coat. Place in the refrigerator until ready to serve.
When ready, divide rice into four bowls. Top evenly with tuna, cucumbers, carrots, and pickled ginger. Garnish with Everything but the Bagel Seasoning and green onions.