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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 ¾ cup of cooked rice in the bottom of each bowl. Top with ¼ cup edamame, ½ a can of tuna, ¼ 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.