Veggie Sushi Bowls

1) To cook the rice: Bring a large pot of water to boil 2) Once the water is boiling, pour in the rinsed rice and give it a stir 3) Boil the rice for 30 minutes, then turn off the heat and drain the rice 4) Return the rice to the pot and cover the pot 5) Let the rice steam for 10 minutes 6) Remove the lid and fluff the rice with a fork 7) To prepare the rice seasoning: In a small saucepan over medium heat, combine the rice vinegar, tamari, sugar and salt 8) Warm the mixture, stirring often, until the sugar dissolves 9) Remove from heat and toss with rice once it’s done steaming 10) To toast the nori: In a large skillet over medium heat, warm the sheet of nori until it’s become crisp enough to crumble easily, flipping halfway, about 5 minutes 11) Remove from heat and tear it into quarters 12) Crumble each piece into very small pieces in your hands over the rice and drop it into the pot 13) Stir the nori into the rice and set the rice aside to cool 14) To cook the edamame: Bring a pot of water to boil, then add the frozen edamame and simmer just until the beans are warmed through, about 5 minutes 15) Drain and set aside 16) To prepare the spicy mayo sauce, whisk together the mayonnaise and sriracha in a small bowl until well blended 17) Add more sriracha if you’d like a spicier sauce 18) To prepare the cucumber, slice it in half lengthwise 19) Use a spoon to scoop out the seeds and discard them 20) Then slice the halves into 2-inch long pieces and slice them into matchsticks 21) Divide the rice between four bowls 22) Top with edamame, carrots, avocado and cucumber 23) Drizzle chili-mayo sauce on top, sprinkle with sesame seeds and serve with pickled ginger on the side.