Spicy Tuna Bowl

Cook jasmine rice according to package directions if not already prepared; set aside warm.

Slice cucumber into thin half-moons, slice red onion thinly, blanch edamame, and chop green onion and nori; set vegetables aside on a cutting board or in separate bowls.

Whisk together soy sauce, sriracha, rice vinegar, ginger, and sesame seeds in a small bowl until combined; set aside.

Heat sesame oil in a skillet over high heat until shimmering (about 2 minutes).

Pat tuna cubes dry with a paper towel; add to the hot skillet and sear for 30–45 seconds per side until the outside is caramelized and the interior remains rare (or to preferred doneness). Remove from heat.

Divide cooked rice between two bowls, creating a shallow base.

Arrange seared tuna, cucumber, red onion, edamame, and any other vegetable swaps in clusters on top of the rice.

Drizzle spicy sauce evenly over the bowl, or serve sauce on the side for individual adjustment.

Garnish with green onion and nori strips; serve immediately while tuna is warm and rice is at preferred temperature.