In medium bowl, whisk garlic, grapefruit juice, soy sauce, olive oil and sesame oil until well combined. Add tuna; toss to combine. Let stand at room temperature for 15 minutes or refrigerate up to 2 hours.
In small bowl, whisk mayonnaise, sriracha and water until smooth.
To build poke bowls, divide rice between 4 bowls. Divide onions, grapefruit, avocado, nori, edamame and tuna mixture between bowls. Sprinkle bowls with sesame seeds and drizzle with mayonnaise mixture. Serve immediately.
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