Bring ½ cup of rice and 1 cup of water with a pinch of salt to a boil. Once boiling, cover, reduce the heat to a simmer, and let it cook for approximately 11 minutes.

Give your vegetables a quick wash where needed, and cut them as shown below.

Heat a saucepan over medium-high heat. Once hot, add the tofu and marinade. Cook for 8-10 minutes, stirring constantly, until the sauce has thickened and the tofu has started to brown around the edges.

Build your dish with rice as the base. Place watermelon tuna, edamame, cucumber, carrot, radish, and marinated tofu on top. Garnish with spicy mayo and sesame seeds.