Ingredients
For the Rice and Seasoning
- 2 cups short-grain brown rice, rinsed well
- 1 sheet dried nori (about 8″ square)
- 3 tablespoons rice vinegar
- 1 ½ teaspoons reduced-sodium tamari or soy sauce
- 1 tablespoon sugar or agave nectar
- ½ teaspoon salt
For the Sauce
- ⅓ cup mayonnaise
- 1 to 2 tablespoons sriracha or chili-garlic sauce, to taste
For the Vegetables and Toppings
- 2 cups frozen edamame
- 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
Instructions
- Cook the Rice: Bring a large pot of water to a boil. Add rinsed short-grain brown rice and stir. Boil the rice for 30 minutes until tender, then turn off the heat and drain. Return rice to the pot, cover, and let it steam for 10 minutes. Fluff the rice gently with a fork.
- Prepare Rice Seasoning: In a small saucepan over medium heat, combine rice vinegar, tamari (or soy sauce), sugar (or agave nectar), and salt. Stir frequently until the sugar dissolves. Remove from heat and toss this seasoning with the steamed rice.
- Toast the Nori: Warm a large skillet over medium-low heat, place the dried nori sheet and toast it for about 5 minutes, flipping halfway until crisp and easily crumbled. Tear the nori into quarters and crumble into very small pieces over the rice. Stir to combine and set aside to cool.
- Cook the Edamame: Bring a separate pot of water to a boil, add frozen edamame, and simmer just until warmed through, about 5 minutes. Drain and set aside.
- Make the Spicy Mayo Sauce: In a small bowl, whisk together mayonnaise and sriracha until smoothly blended. Adjust sriracha quantity to your preferred spice level.
- Prepare the Cucumber: Slice cucumber in half lengthwise and scoop out seeds with a spoon. Cut halves into 2-inch long pieces, then slice into matchsticks.
- Assemble the Bowls: Divide the prepared rice evenly among four bowls. Top each bowl with cooked edamame, carrot ribbons, avocado strips, and cucumber matchsticks. Drizzle with spicy mayo sauce, sprinkle sesame seeds over the top, and serve with pickled ginger on the side.
Notes
- Use short-grain brown rice for best texture and nutritional benefits.
- Adjust sriracha in the sauce to preference for milder or spicier flavor.
- To save time, you can cook rice in a rice cooker if preferred.
- Black sesame seeds add a nice visual contrast and subtle flavor.
- Pickled ginger complements the sushi flavors and refreshes the palate.
- To make vegan, substitute the mayonnaise with a vegan mayo.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
