Soak chopped cabbage in water with 2 tbsp vinegar for 5 minutes, then rinse under running water.

Chop carrot, zucchini, and onion finely. Use a blender on low speed for even chopping if preferred.

Prepare 1/2 cup of cooked rice. Using leftover rice simplifies the process and reduces cooking time.

Heat a pan, add 1 tbsp sesame oil, and sauté the vegetables until softened. Add 1 tbsp tuna sauce and continue cooking until vegetables are fully cooked.

Add the cooked rice to the pan and stir-fry lightly with the vegetables.

Pour 1 cup (250ml) of water into the pan. Bring to a boil on high heat, then reduce to low heat and simmer for 5 minutes.