Name: Veggie Sushi Bowls
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 cups brown short-grain rice, rinsed well; 1 (8 by 8-inch) sheet dried nori; 3 tablespoons rice vinegar; 1 1/2 teaspoons reduced-sodium tamari or soy sauce; 1 tablespoon sugar or agave nectar; 1/2 teaspoon salt; 1/3 cup Sir Kensington’s mayonnaise; 1 to 2 tablespoons sriracha or chili-garlic sauce, to taste; 2 cups frozen edamame, preferably organic; 2 large carrots, sliced into ribbons with a vegetable peeler; 1 avocado, sliced into long strips; 1 small cucumber; Recommended garnishes: sesame seeds (preferably black) and pickled ginger