In a small pot, combine the sliced cucumber with the soy sauce, rice vinegar, honey and spring onions. Seal and shake until fully coated.
In another bowl, combine the tuna, mayo, lime juice and chilli oil. Mix until well coated.
Microwave the rice according to packet instructions. Thaw the edamame if necessary.
Assemble bowl, finishing with a drizzle of sriracha or sweet chilli.
