An easy version of sushi – no rolling of anything! You get all the great flavors without any of the hassle.
Rice and Seasonings:
2 cups brown short-grain rice, rinsed well
1 (8 by 8 inch) sheet dried nori
3 Tbsp rice vinegar
1 1/2 tsp reduced-sodium tamari or soy sauce
1 Tbsp sugar or agave nectar
1/2 tsp salt
Spicy Mayo Sauce:
1/3 cup Sir Kensignton's Mayonnaise
1 to 2 Tbsp Sriracha or chili-garlic sauce, to taste
2 cups frozen edamame, preferably organic
2 large carrots, sliced into ribbons with vegetable peeler
1 avocado, sliced into long strips
1 small cucumber
Sesame seeds and picked ginger
To cook the rice: Bring a large pot of water to boil. Once the water is boiling, pour in the rinsed rice and give it a stir. Boil the rice for 30 minutes, then turn off the heat and drain the rice. Return the rice to the pot and cover the pot. Let the rice steam for 10 minutes. Remove the lid and fluff the rice with a fork.
To prepare the rice seasoning: In a small saucepan over medium heat, combine the rice vinegar, tamari, sugar and salt. Warm the mixture, stirring often, until the sugar dissolves. Remove from heat and toss with rice once it’s done steaming.
To toast the nori: In a large skillet over medium heat, warm the sheet of nori until it’s become crisp enough to crumble easily, flipping halfway, about 5 minutes. Remove from heat and tear it into quarters. Crumble each piece into very small pieces in your hands over the rice and drop it into the pot. Stir the nori into the rice and set the rice aside to cool.
To cook the edamame: Bring a pot of water to boil, then add the frozen edamame and simmer just until the beans are warmed through, about 5 minutes. Drain and set aside.
To prepare the spicy mayo sauce, whisk together the mayonnaise and sriracha in a small bowl until well blended. Add more sriracha if you’d like a spicier sauce.
To prepare the cucumber, slice it in half lengthwise. Use a spoon to scoop out the seeds and discard them. Then slice the halves into 2-inch long pieces and slice them into matchsticks.
Divide the rice between four bowls. Top with edamame, carrots, avocado and cucumber. Drizzle chili-mayo sauce on top, sprinkle with sesame seeds and serve with pickled ginger on the side.