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Prepare the rice according to package instructions and set aside.
In a large bowl, add the radishes, ginger, cilantro, sugar, soy sauce, mirin, and the rice vinegar. Set aside to quickly pickle.
In another small bowl, add the almond butter, the almonds, and the sambal oelek. Add the warm water and stir to create a sauce. Taste and season with soy sauce or more sambal as desired.
Wash kale and massage it, it will go to half it's size. Add to the pickled ginger dressing bowl with cabbage and toss.
To serve, swipe a healthy amount of the almond butter across the bottom of all four bowls. Pile the salad high on top. Swirl everything together to eat. Serve with edemamae, rice, and tuna/mayo for added calories and protein (if you mix ½ tbsp kewpie with about 1 tsp siracha, and add a tiny bit of water, you get a sauce that is way better than just squeezing it on top)