1. Pat 2 oz. each of tuna and salmon dry with paper toweling. Dice in 1/4″ pieces. Place in a chilled stainless-steel mixing bowl. Add 2 tsp. of soy mayonnaise to the tuna and salmon. Season with salt and pepper. Mix together using a rubber spatula.
2. Place 4 oz. of jasmine rice in a chilled serving bowl. Spoon the tuna and salmon mixture on top of the rice. Sprinkle 1 oz. of edamame over the top of the tuna. Place 1/2 oz. of wakame on the left side of the bowl on top of the rice.
3. Place 2 tsp. of tobiko on the right side of the bowl on top of the rice. Place 1/2 oz. of scallions on top of the tuna. Sprinkle 1 tsp. of furikake over the top of the entire contents of the bowl.
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