Spicy Tuna Rice Bowl

Cook the jasmine rice according to the package instructions. While the rice is still warm, stir in the rice vinegar and salt until evenly combined. Allow the rice to cool slightly while preparing the remaining ingredients.

In a medium mixing bowl, combine the drained tuna, mayonnaise, sriracha, soy sauce, sesame oil, and garlic powder. Stir well until the tuna is evenly coated and the mixture becomes creamy and flavorful.

Dice the cucumber, slice the avocado, shred the carrot, and thinly slice the green onions. If using nori, cut it into thin strips. Arrange all of the toppings so they are ready for assembling the bowls.

Divide the rice evenly among four serving bowls. Spoon the spicy tuna mixture over one side of each bowl, then arrange the cucumber, avocado, and shredded carrot around the tuna. Sprinkle with green onions, sesame seeds, and nori strips if desired. Drizzle with extra sriracha or soy sauce to taste and serve immediately.