In a mixing bowl, combine the miso paste, honey, lemon juice, soy sauce, sriracha, and three ounces of sushi grade tuna. Mix thoroughly and set aside in a fridge while you prepare the rest of the bowl.
In a small mixing bowl, combine steamed rice and coconut milk and stir until all the milk is absorbed in the rice. Place the rice in a small or medium bowl as your base.
Using the Spiralizer Blade, spiralize your zucchini.
Place the remaining ingredients, except for the tuna, in small portions in the bowl, leaving a circle of exposed rice in the middle of the bowl.
Plate the sauce and cubed tuna in the middle on the exposed rice.