Asian Tuna Rice Bowls - Wholesome by Sarah

Ingredients

• 425 g canned tuna (in oil, brine or spring water)
• 2 tablespoons kewpie mayonnaise
• sriracha (good squeeze, depending on how hot you like it)
• 2 cups rice (brown or white, cooked)
• 1 cup green cabbage (finely shredded)
• 1 cup purple cabbage (finely shredded)
• 1 lebanese cucumber (diced)
• 1 carrot (large, grated)
• 1/2 cup edamame beans (thawed)
• 3–4 spring onions (finely sliced)
• 1/2 cup mint leaves (and/or coriander leaves, roughly chopped)
• sesame seeds (toasted)
• lime wedges (to serve)