• Wash and dry produce.

• Halve cucumber lengthwise; thinly slice into half-moons. Roughly chop cilantro.

• Place edamame in a medium microwave-safe bowl. Microwave until tender, 45 seconds. Drain any excess water if necessary. Transfer to a paper-towel-lined plate to cool. Season with salt and pepper. Wipe out bowl.

• While edamame cooks, in a small bowl, combine sweet soy glaze and Sriracha to taste (use less if you prefer less heat).

• In bowl used for edamame, combine cabbage and carrot mix, cucumber, dressing, and half the cilantro.

• Meanwhile, massage rice in package to break up grains. Partially open package and insert 1 TBSP butter (use 1 TBSP butter per package for 4 servings). Microwave according to package instructions, 90 seconds. Fluff with a fork. TIP: To make it easier to fluff the rice, transfer to a bowl first.

• Divide rice between bowls; top with edamame and salad in separate sections. Drizzle soy-Sriracha mixture over everything; garnish with sesame seeds and remaining cilantro. Serve.