Vegetarian Sushi Bowls

Ingredients:

• 2 cups sushi rice
• 4 cups water
• 1/2 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 avocado, sliced
• 1 cucumber, julienned
• 1 carrot, julienned
• 1/2 cup edamame, cooked and shelled
• 1/4 cup pickled ginger
• 1/4 cup soy sauce
• 2 tablespoons sesame seeds (black or white), toasted
• Optional toppings: sliced radishes, sliced green onions, seaweed salad

Instructions:

• Rinse the sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed.
• In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over medium heat until the sugar and salt are dissolved. Remove from heat.
• Transfer the cooked rice to a large bowl and pour the vinegar mixture over it. Gently fold the vinegar mixture into the rice until well combined. Let the rice cool to room temperature.
• Assemble the sushi bowls: Divide the sushi rice among four bowls. Top each bowl with avocado slices, cucumber, carrot, edamame, and pickled ginger.
• Drizzle each bowl with soy sauce and sprinkle with toasted sesame seeds.
• Add any optional toppings you like, such as sliced radishes, green onions, or seaweed salad.
• Serve immediately and enjoy your vegetarian sushi bowls!
• Feel free to adjust the toppings to your taste preferences, and you can also add other ingredients like tofu, tempura vegetables, or marinated mushrooms for extra flavor and texture.