1. Rinse the rice in a strainer and then add to a pot with the water and bring to a boil on medium to high heat.
2. Once the water starts to boil, reduce the heat and keep the rice on a simmer for 30 minutes or until all of the water has been absorbed.
3. While the rice is cooking, chop up your veggies. Thinly slice the peppers, cucumber, radishes, and any other optional veggies and set them aside.
4. Wash and chop up your sweet potatoes and roast them on a baking sheet with a small amount of oil and salt and pepper for ~ 30 mins @ 350 degrees
5. To make the rice seasoning add the sugar, salt, tamari, and rice vinegar to a small saucepan on medium heat. Continuously stir the mixture until all of the sugar dissolves, and then remove from the heat.
6. To make the low-FODMAP Sirracha mayo, add all of the ingredients into a jar or small bowl and then mix together with a spoon. You can also play around with the amount of mayo or sambal oelek depending on how spicy you like it. CAUTION: the sambal oelek gives it quite a kick!
7. Once the rice is cooked crumble or cut up the dried nori sheets and add them to the rice pot. To make the sheets easy to crumble you can put them in a pan on medium heat for ~ 5 mins ( flipping halfway) or until it becomes crispy.
8.Stir the nori in evenly, and then add the rice seasoning, stirring with a wooden spoon until completely combined.
9. Scooped your desired amount of rice into a bowl and top it with all of your veggies, half of a can of tuna, and a few drizzles of your low FODMAP sriracha mayo and ENJOY!
*Keep in mind that different people will always have unique trigger foods. These products and foods have worked well for me, but they may not for everyone. Overall this is a low FODMAP recipe but playing around with portion sizes, substituting ingredients, and the amount of each ingredient can be helpful if you react to any of these foods!