Step 1

First make the pickle. Pack the radish sticks and cucumbers into a jar, along with the cilantro. Heat the vinegar, water, and pepper flakes to a boil on the stove or in the microwave. Pour the hot brine over the vegetables, the liquid should just cover them. Set aside.

Step 2

Whisk the dressing ingredients together, taste to adjust any of them, and set aside.

Step 3

Cook the rice according to package instructions. Toss it with the seaweed and some of the dressing to moisten and flavor it.

Step 4

Divide the rice between two bowls. Place the tuna in each bowl. Lift the tuna out gently with a fork to keep the chunks intact and leaving most of the oil in the can.

Step 5

Arrange the rest of the ingredients around the bowl and drizzle with the dressing. Top with garnishes, and serve.