Spicy Tuna Rice Casserole

13oz can vegan tuna, drained
12oz shelled edamame
0.35oz roasted seaweed, sesame flavor
1 cup rice
1/4 cup soy sauce
4oz plain cashewgurt
1/4 cup rice vinegar
4 tsp sriracha sauce
1 large avocado
1/2 cup toasted sesame seeds

1)  In a large pot, bring 2 1/4 cups water to a boil. Add the vegan tuna, edamame, roasted seaweed, rice, and soy sauce. Return to a boil, then cover and reduce heat to simmer 25 to 30 minutes - until liquid has all been absorbed.
2)  In a small bowl, combine the rice vinegar, cashewgurt, and sriracha to make a creamy sauce. Refrigerate until the rice mixture has completed cooking.
3)  Mix creamy sauce into completed rice mixture, stirring until well blended and heated throughout.
4)  Serve topped with avocado and sesame seeds.

Review:  Over the years, I've tried many mock meats. However, there are very few seafood options. I found a can of tuna and thought I'd love to make a tuna noodle casserole. I failed to realize (until researching recipes) how difficult that would be to make in a gluten-free, non-dairy manner. I found this recipe instead and fell in love with it. I'm not sure how tuna like this really is (it's been more than twenty years since I've had tuna!), but it's a great, earthy yet tangy recipe. I really liked it, despite my version being soupier than I had planned. The creamy sauce really finishes it out.

Adapted from:
https://www.foodfaithfitness.com/spicy-tuna-rice-casserole/