Tuna Poke Bowls

INGREDIENTS

1 1/2 cups

sushi rice

Kosher salt

2 tbsp

rice vinegar

1 tbsp

sugar

1/2 cup

frozen shelled edamame

scallions, thinly sliced

2 tbsp

fresh lime juice

2 tbsp

fresh orange juice

1 tbsp

low-sodium soy sauce

1 tbsp

toasted sesame oil

1 tsp

grated peeled fresh ginger

1 lb

sushi-grade tuna, cut into 1/2-inch cubes

1/2

English cucumber, peeled and finely chopped

Toasted sesame seeds, for topping