Sushi-Inspired Veggie Rice Bowls

Method

1. Cook the rice: Bring a large pot of water to a boil. Add the rinsed rice and stir. Boil for 30 minutes, then drain. Return the rice to the pot, cover, and let it steam for 10 minutes. Remove the lid and fluff with a fork.
2. Make the rice seasoning: In a small saucepan over medium heat, combine the rice vinegar, tamari, sugar, and salt. Warm, stirring often, until the sugar dissolves. Remove from heat and toss with the cooked rice.
3. Toast the nori: In a large skillet over medium-low heat, warm the nori sheet until crisp enough to crumble easily, flipping halfway, about 5 minutes. Tear into quarters, then crumble into small pieces over the rice. Stir to combine and set aside to cool.
4. Cook the edamame: Bring a pot of water to a boil, add the frozen edamame, and simmer until warmed through, about 5 minutes. Drain and set aside.
5. Make the spicy mayo: In a small bowl, whisk together the mayonnaise and sriracha until well blended. Adjust with more sriracha if desired.
6. Prepare the cucumber: Slice it in half lengthwise. Scoop out the seeds with a spoon and discard. Cut the halves into 2-inch pieces, then slice into matchsticks.
7. Assemble the bowls: Divide the rice among four bowls. Top with edamame, carrots, avocado, and cucumber. Drizzle with the spicy mayo, sprinkle with sesame seeds, and serve with pickled ginger on the side.