Mix tuna, sriracha, mayo, honey and green onions. Set aside.
Heat a non-stick skillet with 1 tablespoon oil, add cooked rice and spread out evenly. Cook on medium-low for 10-15 minutes, or until the rice is browned and crispy.
Meanwhile, prepare toppings.
For the soft boiled egg, bring a pot of water to a boil, add egg and cook for 6 minutes. Remove and place in ice water until ready to peel.
Add crispy rice and tuna to a bowl, top with cucumber, edamame, avocado, cilantro and soft boiled egg.
Sprinkle with sesame seed and drizzle with extra sriracha.
Enjoy!