First of all, steam the rice. 

In the meantime, clean and peel the vegetables. Depending on your manual skills you can either slice them thinly with a sharp knife or shred them with a grater (that’s what I opted for).

When the rice is cooked and fluffy, place it aside and let it cool down a bit.

In a pot, boil the frozen edamame for 5 minutes.

Drain them and set aside.

Prepare the Asian inspired sauce mixing in a small bowl all the ingredients together with the chopping sticks.

Grill the tuna steaks for 1 minute per side to keep the middle nice and pink.

Cut the grilled tuna into cubes.

Time to assemble our fancy-looking bowl: place a couple of spoons of the warm rice as a bed first, then add the shredded vegetables and the edamame in rainbow colour order around the tuna bits. Lastly, drizzle with our spicy sauce and sprinkle extra sesame seeds to garnish.

Enjoy!