Vegan Sushi Bowl with Avocado and Edamame

Ingredients

• 2 cups Sushi Rice
• 2 cups Water
• 1/4 cup Rice Vinegar
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 2 medium Avocado
• 1 cup Edamame
• 2 tablespoons Seaweed Flakes (Nori)
• 1 tablespoon Sesame Seeds
• 1/4 cup Soy Sauce (Tamari for Gluten-Free)
• 1 tablespoon Sesame Oil
• 2 tablespoons Rice Vinegar
• 1 tablespoon Maple Syrup

Instructions

1. 1Rinse 2 cups Sushi Rice in a fine-mesh sieve under cold running water for 1-2 minutes until the water runs clear. Transfer the rinsed rice to a medium heavy-bottomed pot with a tight-fitting lid, add 2 cups Water, and bring to a boil over high heat (around 400°F/200°C). Immediately reduce the heat to low (around 200°F/95°C), cover the pot, and simmer for 15 minutes without lifting the lid.
2. 2Remove the pot from the heat and let it rest, still covered, for 10 minutes. This allows the rice to steam and absorb any remaining moisture, resulting in perfectly cooked grains.
3. 3While the rice is cooking and resting, combine 1/4 cup Rice Vinegar, 2 tablespoons Sugar, and 1 teaspoon Salt in a small saucepan. Heat the mixture over low heat (around 200°F/95°C) for 2-3 minutes, stirring constantly, until the sugar and salt are completely dissolved and the liquid is clear. Remove the saucepan from the heat and set it aside to cool completely to room temperature. This prevents the hot vinegar from cooking the rice.
4. 4Once the rice has rested, transfer it to a large shallow bowl. Pour the cooled sushi vinegar mixture evenly over the rice. Using a rice paddle or a flat spoon, gently fold and cut the vinegar into the rice, being careful not to mash the grains, until the rice is evenly coated and glossy. Let the seasoned rice cool slightly for 5-10 minutes. This allows the flavors to meld and the rice to reach a comfortable serving temperature.
5. 5In a small bowl, whisk together 1/4 cup Soy Sauce (Tamari for Gluten-Free), 1 tablespoon Sesame Oil, 2 tablespoons Rice Vinegar, and 1 tablespoon Maple Syrup until well combined and smooth.
6. 6Peel and slice the 2 medium Avocado into 1/4-inch thick pieces. Divide the slightly cooled, seasoned sushi rice evenly among four serving bowls. Arrange the sliced avocado and 1 cup Edamame over the rice in each bowl. Sprinkle 2 tablespoons Seaweed Flakes (Nori) over the toppings.
7. 7Drizzle each bowl generously with the prepared sesame dressing and sprinkle with 1 tablespoon Sesame Seeds.

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