Servings: 4
Prep time: 10 min Cooking time: 30 min
Ingredients
1 cup brown rice
2 cups water
1 sheet dried nori (optional)
4 Tbsp rice vinegar
2 Tbsp reduced-sodium tamari
1 Tbsp maple syrup
4 Tbsp veganaise
1 Tbsp sriracha
2 cups edamame
2 large carrots, shredded
1 medium cucumber, chopped finely
1 avocado
4 tsp sesame seeds
Directions
1. Make rice: Add rice and water to a pot. Bring to a boil, then reduce to a simmer and cook until water is absorbed, and rice is tender (30-45 minutes).
2. Make sauce: In a jar, add rice vinegar, tamari, and maple syrup. Shake to combine.
3. Make spicy mayo: In a bowl, whisk together the veganaise and sriracha until thoroughly combined.
4. Prep veggies: Prepare edamame according to package instructions. Shred carrots and chop cucumber.
5. Assemble bowl: add 1/4 cup rice, 1/4 veggies, and 1/4 of each sauce to bowl. Top with nori (if using), 1/4 avocado and 1 tsp sesame seeds.
