1. For the Soy Lychee Dressing, mix all ingredients in medium bowl with wire whisk until well blended. Dressing can be stored in refrigerator up to 1 week. (Recipe for Dressing may be halved.)

2. For the Sticky Rice, rinse rice under running water until water runs clear; drain. Bring water and rice to boil in medium saucepan on high heat. Reduce heat to low; cover and simmer 20 minutes. Remove from heat. Stir in green onions and rice vinegar. Season to taste with sea salt and pepper. Let stand until ready to serve.

3. Trim root ends of bok choy. Separate into leaves. Bring large pot of salted water to boil on high heat. Add boy choy; cook 30 seconds. Immediately transfer to ice bath to stop cooking process. Place boy choy on paper towels to drain; set aside.

4. Cut tuna into six 1-inch thick steaks. Season with sea salt. Coat steaks on all sides with Spice Blend. Heat 2 tablespoons of the oil in large skillet on high heat. For rare tuna, cook 30 seconds on each side or until seared. For medium-rare tuna, cook 1 to 1 1/4 minutes on each side. For medium tuna, cook 1 1/2 to 2 minutes on each side. Adjust heat as necessary to avoid scorching the crust.

5. Heat remaining 1 tablespoon oil in large skillet on high heat. Add bok choy; saute 1 minute or until heated through. Season to taste with sea salt and pepper. To serve, slice tuna into thin slices. Arrange tuna slices, bok choy and sticky rice on each plate. Finish with a drizzle of Soy Lychee Dressing. Garnish with microgreens, if desired.