Preheat the oven to 450 degrees F and line a rimmed baking sheet with aluminum foil.

Toss the sweet potatoes, 1 tablespoon of the sesame oil, ½ teaspoon of the ginger, ½ teaspoon of the turmeric, ¼ teaspoon salt and several grinds of pepper in a large bowl until evenly coated.

Then spread onto the prepared baking sheet. Roast until tender and lightly browned, tossing halfway through, about 30 minutes.

Meanwhile, make the rice in the rice cooker. for each cup of rice add a cup of water. Use the pressure lid, seal and cook on high pressure for 13 minutes.

Toss the sliced cabbage, carrot ribbons, the juice from 1 lime half, a pinch of salt and a couple grinds of pepper in a medium bowl until well dressed and combined.

Squeeze the juice from the remaining 2 lime halves into a small bowl. Stir in the yogurt, fish sauce, chili paste, honey, the remaining 1 tablespoon sesame oil, ¼ teaspoon ginger and ¼ teaspoon turmeric, a pinch of salt and several grinds of black pepper until smooth. Taste and adjust the seasoning with salt and pepper.

Divide the warm rice among 4 shallow bowls (about ¾ cup per bowl). Top with the roasted sweet potatoes, cabbage-carrot slaw, tuna (about ¼ cup per bowl), edamame and sliced scallions. Drizzle with the spicy yogurt dressing, sprinkle with toasted sesame seeds and serve with the reserved lime wedges for squeezing.