Combine the soy sauce, rice vinegar, sesame oil, green onions, sesame seeds and ginger. Add the tuna, gently stir to combine and marinate in the fridge for 15-20 minutes.

Take a 1 cup measuring cup (lightly sprayed with non stick spray) and add some of the marinated tuna to the bottom, followed by a layer of diced mango and avocado, then the rice. Pack firmly and flip upside down on your serving plate and gently remove from the cup.

Top with micro greens, more sesame seeds and spicy mayo. Serve with wonton chips.

Preheat the oven to 400 F and line 2 baking sheets with parchment paper.

Place the wonton wrappers individually spaced out evenly on the baking sheet, lightly brush each side with oil and sprinkle one side with salt.

Bake for 3-4 minutes until lightly golden and crispy and set aside.

Combine the sriracha, mayo and lime juice in a small bowl. Serve on top of tuna stack. Use a piping bag or a squeeze bottle to get the drizzle effect!