Assemble bowls. Place 1 cup rice in bottom of each bowl followed by 1 cup red leaf lettuce, ½ carrot, ½ Persian cucumber, 2 tablespoon radish sprouts, 2 ounces salmon, 2 ounces tuna, and 1 tablespoon masago per portion. Garnish with sesame seeds, green onions, and bonito flakes. Drizzle sesame oil and spicy sauce and mix well. Serve.