Combine all ingredients. Chill 2 hours or overnight.
Mix ingredients and refrigerate until ready for use.
Mix ingredients in a small pot. bring to a boil over medium heat. Reduce heat and simmer for 5 minutes. Cool and store until ready for use
Fried Poke Bowl
Heat oil in a pan to 375 degrees. When the oil is hot, put half the cornstarch on a sheet pan. Lay poke on top in an even layer and top with remaining cornstarch and mix until all poke is covered. Fry poke in the oil until golden. Drain on paper towels and season with salt.
Place rice in a large serving bowl. Top with poke, sriracha mayo, soy glaze, cucumber, nori, sesame seeds, and radish sprouts.
It is important not to mix the poke with the cornstarch too early. It will become sticky and clump together during frying.