In a medium bowl, combine soy sauce, fish sauce, brown sugar, lime juice, minced garlic, ground ginger, and black pepper. Place thinly sliced pork tenderloin in a zip-top bag, pour the marinade over it, and seal tightly. Massage to coat and refrigerate for at least 1 hour.

Heat a large skillet over high heat and add olive oil. Once shimmering, add the marinated pork slices; sear for 1-2 minutes per side until golden-brown. Remove and let rest.

In a jar, combine hot water, rice vinegar, sugar, and a pinch of salt. Shake until dissolved. Add shredded carrots and radishes, submerging them. Let sit for at least 1 hour.

In a small bowl, whisk together mayonnaise, sriracha, and a splash of soy sauce until creamy. Adjust spice and refrigerate until ready to assemble.

Divide the cooked rice into serving bowls. Top with seared pork, pickled vegetables, and cucumber slices. Add optional garnishes.

Drizzle sriracha mayo over each bowl just before serving. Combine ingredients for a burst of flavors.