Step 1: Prepare the Crispy Rice

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the cooked sushi rice, coconut aminos, and sesame oil. Mix until the rice is evenly coated.
3. Spread the rice mixture onto the parchment-lined baking sheet. Press it down firmly into a large, flat rectangle to ensure even crisping.
4. Bake in the preheated oven for 30-32 minutes, rotating the pan halfway through to ensure even browning. The rice should be golden and crispy.
5. Remove the crispy rice from the oven and let it cool completely before breaking it into bite-sized pieces.
6. Pro Tip: For extra crispiness, leave the rice to cool for 10 minutes before handling it. It will harden slightly as it cools.

Step 2: Make the Tuna Salad

While the rice bakes, prepare the tuna salad. In a medium-sized bowl:

1. Add the drained tuna, mayonnaise, coconut aminos, rice vinegar, salt, and pepper.
2. Use a fork to mix the ingredients together, breaking up the tuna into small chunks.
3. For an added kick, mix in your favorite hot sauce.

Step 3: Prep the Bowl Ingredients

1. Chop the cucumber, dice the avocado, and cook the edamame if it’s not pre-cooked.
2. Gather the chopped seaweed sheets and scallions.

Step 4: Make the Sesame-Ginger Dressing

1. In a small bowl, whisk together rice vinegar, olive oil, toasted sesame oil, coconut aminos, ground ginger. Adjust the seasoning to taste if needed.

Step 5: Assemble the Bowls

1. Divide the chopped cucumber, diced avocado, cooked edamame, seaweed, and scallions evenly into two serving bowls.
2. Top each bowl with a generous portion of the tuna salad.
3. Add the crispy rice pieces on top for that irresistible crunch.
4. Drizzle the sesame-ginger dressing over the bowls. Add as much or as little as you like.
5. Serve immediately and enjoy the medley of textures and flavors.