Edamame and Avocado Sushi Bowl

• 1 cup sushi rice
• 2 tbsp rice vinegar
• 1 cup shelled edamame
• 1 avocado
• 1/2 medium cucumber
• 1 medium carrot
• 1 nori sheets
• 2 tbsp vegan mayo
• 1 tsp sriracha

Instructions

1. 1

   Cook the sushi rice, then fold in the rice vinegar with a pinch of salt and sugar and let cool slightly.

2. 2

   Steam the edamame until tender if frozen, then drain.

3. 3

   Thinly slice the cucumber and julienne the carrot.

4. 4

   Stir the vegan mayo with sriracha to make a quick spicy mayo.

5. 5

   Divide the seasoned rice between two bowls.

6. 6

   Arrange the edamame, sliced avocado, cucumber, and carrot over the rice.

7. 7

   Drizzle with spicy mayo, crumble nori over the top, and add a splash of soy sauce.