Veggie Sushi Bowls

Scaled for 4 portions · 7 steps

2 cupshort-grain brown rice, rinsed well1sheet dried nori (about 8″ square)3 tbsprice vinegar1.5 tspreduced-sodium tamari or soy sauce1 tbspsugar or agave nectar0.5 tspsalt0.33 cupmayonnaise1–2 tbspsriracha or chili-garlic sauce, to taste2 cupfrozen edamame2large carrots, sliced into ribbons with a vegetable peeler1avocado, sliced into long strips1small cucumber—Recommended garnishes: sesame seeds (preferably black) and pickled ginger

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