Wash and dry all produce. Peel ginger, then mince or grate until you have 2 TBSP. Trim, then finely chop scallions. Halve lime; cut one half into wedges.

Melt 1 TBSP butter in a small pot over medium-high heat. Add 1 TBSP minced ginger. Cook, tossing, until crisp and fragrant, 1-2 minutes. Add ¾ cup water and a pinch of salt. Bring to a boil, then add rice, stirring once. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes.

Add scallions, sesame oil, sesame seeds, 1 TBSP olive oil, 1 tsp ginger, 1 tsp sugar, juice from lime half, and sriracha (to taste) to a medium bowl. Stir to combine. Season with salt and pepper. Taste and add more ginger or lime juice, if desired. Set aside.

Heat 1 TBSP oil in a large pan over medium-high heat (use a nonstick pan if you have one). Pat tilapia dry with a paper towel. Season generously all over with salt and pepper. Add to pan and cook until flesh is firm and opaque and surface is browned, 4-6 minutes per side.