Heat a skillet to medium heat, add ghee butter, garlic, salt, and saute for 2 minutes or until aromatic. Add cooked rice until garlic butter is distributed and rice is warmed through. Remove from heat and divide into two bowls.
In a separate bowl, mix the the ketchup, mayonnaise, and lime juice. Store in squeeze bottle until ready to use.
In another bowl, mix all the vinaigrette ingredients together and add diced ahi tuna.
To assemble, divide the prepared fruits and vegetables into the two bowls with rice, then top with the seasoned ahi, toasted sesame seeds, furikake, and a healthy drizzle of the jalapeno aioli.