A quick and fresh no-cook meal packed with bold flavors, perfect for busy days or light dinners.

Scale

2 cups cooked sushi rice (short-grain rice), cooled

2 tablespoons rice vinegar

1 tablespoon sugar

1/2 teaspoon salt

250 g sushi-grade fresh tuna, diced

2 tablespoons mayonnaise

1–2 teaspoons sriracha

1 teaspoon soy sauce

1/2 teaspoon sesame oil

1 avocado, sliced

1/2 cucumber, thinly sliced

1 medium carrot, julienned (about 1/2 cup)

1/4 cup edamame (shelled)

2 tablespoons green onions, chopped

1 tablespoon sesame seeds

1 sheet nori, cut into strips

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In a bowl, mix rice vinegar, sugar, and salt, then fold into cooled rice.

Combine tuna, mayonnaise, sriracha, soy sauce, and sesame oil in a bowl.

Prepare and slice all vegetables.

Divide rice into bowls and top with spicy tuna.

Add vegetables and garnish with sesame seeds, green onions, and nori.

Serve immediately.

Use only sushi-grade tuna for safety.

Adjust spice level to preference.

Best served fresh; avoid storing assembled bowls for long periods.