Rinse rice under cold water until the water runs clear. Add rice and water to a saucepan and bring to a boil.
Reduce to low, cover and simmer for 12–15 minutes until cooked.
Remove from heat and rest covered for 10 minutes
Mix rice vinegar, sugar and salt until dissolved, then fold through the warm rice. Allow to cool slightly.
Place diced tuna in a bowl. Gently toss with Tokyo Drip and sesame oil. Let sit for 5–10 minutes to lightly marinate while preparing toppings. Do not over-marinate.
Divide rice between two bowls. Spoon the marinated tuna over the rice.
Arrange avocado, cucumber, edamame, carrot and radish around the bowl.
Drizzle extra Tokyo Drip over the top.
Sprinkle generously with Everything Toasted Bagel seasoning for crunch and savoury depth.
Add spring onion and a drizzle of sriracha or kewpie if desired. Serve immediately.
