Like vegetarian sushi rolls, but in bowls! The spicy mayo sauce elevates it. Be creative with the toppings to make this bowl taste like your favourite roll. Few steps, but each is simple.
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 Spicy mayo sauce – ⅓ cup mayonnaise – 1 to 2 tablespoons sriracha or chili-garlic sauce, to taste Everything else – 2 cups frozen edamame – 2 large carrots, sliced into ribbons with a vegetable peeler – 1 avocado, sliced into long strip – 1 small cucumber – Recommended garnishes: sesame seeds (preferably black) and pickled ginger
Cook rice in a large pot of boiling water. Stir in the rinsed rice when the water boils. Stop boiling and drain the rice after 30 minutes. Replace the rice and cover the pot.
Steam rice for 10 minutes. Fork-fluff the rice without the lid. To season rice: Mix rice vinegar, tamari, sugar, and salt in a small saucepan over medium heat. Stir the mixture often to dissolve the sugar.
Remove from heat and toss with rice after steaming. To toast nori, cook it for 5 minutes in a large skillet over medium-low heat until it's crisp enough to crumble, flipping halfway.
Take it off the heat and quarter it. Hand-crush each piece into tiny pieces over the rice and drop it into the pot. Mix the nori into the rice and let it cool.
Bring a pot of water to a boil, then add the frozen edamame and simmer for 5 minutes to warm the beans. Drain and set aside.
Blend mayonnaise and sriracha in a small bowl to make spicy mayo sauce. Add more sriracha for spicier sauce. Cut the cucumber in half lengthwise.
Take out the seeds with a spoon and throw them away. Then cut each half into two 2-inch pieces, which you can then cut into matchsticks. Put some rice in each of the four bowls.
Put carrots, avocado, cucumber, edamame, and black beans on top. After adding the sesame seeds and chili-mayo sauce, serve the dish with pickled ginger on the side.