Veggie Sushi Bowls

Ingredients (13)

• 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