Vegan Sushi Bowls (Gluten-Free)

Ingredients

• 1 cup Sushi Rice
• 1 1/4 cups Water
• 2 tablespoons Rice Vinegar
• 1 tablespoon Sugar
• 1/4 teaspoon Salt
• 2 Avocado
• 1 Cucumber
• 1 Carrots
• 1 cup Edamame
• 1 tablespoon Sesame Oil
• 2 tablespoons Soy Sauce (Gluten-Free)
• 1 tablespoon Rice Vinegar
• 1 tablespoon Sesame Seeds

Instructions

1. 1Place the 1 cup of sushi rice in a fine-mesh sieve and rinse under cold running water for 1-2 minutes, until the water runs clear. Drain the rice thoroughly. Transfer the rinsed rice to a medium saucepan (2-quart/2-liter size), add the 1 1/4 cups of water, and bring to a boil over high heat (around 212°F / 100°C).
2. 2Once the water is boiling, reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 15 minutes, or until all the water has been absorbed and the rice is tender. Do not lift the lid during cooking. Remove the saucepan from the heat and let it rest, still covered, for 10 minutes; this allows the rice to steam and become fluffy.
3. 3While the rice cooks and rests, prepare the sushi seasoning: combine the 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1/4 teaspoon of salt in a small saucepan. Heat over medium-low heat (around 200°F / 93°C) for 1-2 minutes, stirring constantly, until the sugar and salt have completely dissolved and the mixture is clear. Remove from heat and set aside to cool completely.
4. 4Gently fluff the rested sushi rice with a fork. Pour the cooled sushi seasoning mixture evenly over the rice. Gently fold the rice with a spatula or fork to distribute the seasoning without mashing the grains, then set the seasoned sushi rice aside to cool to room temperature, which helps it achieve the correct sushi rice texture.
5. 5Prepare the vegetables: peel the 1 carrot and cut it into 1/2-inch (1.25 cm) cubes. Cut the 1 cucumber into 1/2-inch (1.25 cm) cubes. Carefully cut the 2 avocados in half, remove the pit, scoop out the flesh, and cut it into 1/2-inch (1.25 cm) cubes. To cook the 1 cup of edamame, bring a small pot of water to a rolling boil over high heat (around 212°F / 100°C), add the edamame, and cook for 3-5 minutes, or until tender-crisp, then drain thoroughly using a colander.
6. 6In a small bowl, whisk together the 1 tablespoon of sesame oil, 2 tablespoons of gluten-free soy sauce, and 1 tablespoon of rice vinegar until well combined to create the sesame dressing.
7. 7Divide the cooled, seasoned sushi rice evenly among 4 serving bowls. Arrange the prepared vegetables on top of the sushi rice in each bowl, adding the diced 2 avocados, 1 cucumber, 1 carrot, and the cooked 1 cup of edamame. Drizzle the prepared sesame dressing evenly over the contents of each bowl, and sprinkle the 1 tablespoon of sesame seeds over the top of each bowl before serving.

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