Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker and cook according to the manufacturer's instructions.

In a mixing bowl, combine soy sauce, sesame oil, rice vinegar, honey, and sriracha. Add the cubed tuna and gently toss to coat. Let it marinate for about 10 minutes.

Once the rice is cooked, divide it among four bowls. Top each bowl with the marinated tuna, edamame, cucumber, avocado, and carrots.

Garnish with sesame seeds and sliced green onions. Serve immediately.