Cook the edamame according to the package directions (mine instructed to microwave for 5 minutes). Allow the edamame to cool.
Dice the cucumber and shred the carrot using a large box or cheese grater. Drain the tuna and roughly chop the cilantro.
To build the bowls, place 3/4 cup of cooked rice in the bottom of each bowl. Top with 1/4 cup edamame, 1/2 a can of tuna, 1/4 cup guacamole, a handful of diced cucumber, a pinch of shredded carrots, and a few pieces of fresh cilantro. Drizzle sriracha over top, add a pinch or two of sesame seeds, then serve or refrigerate up to four days.
*I used brown basmati rice. For more savings, use plain brown rice.