# The Ingredients You'll Need:
→ Sushi Rice
01 - 1 1/2 cups sushi rice
02 - 2 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1/2 teaspoon salt
→ Vegetables and Toppings
06 - 1 small cucumber, julienned
07 - 1 large carrot, peeled and julienned
08 - 1 ripe avocado, sliced
09 - 1 red bell pepper, thinly sliced
10 - 1/2 cup shelled edamame, cooked
11 - 1/4 small red cabbage, shredded
12 - 1/4 cup pickled ginger
13 - 2 tablespoons toasted sesame seeds
14 - 1 sheet nori, cut into thin strips
→ Dressing
15 - 3 tablespoons low-sodium soy sauce or tamari
16 - 1 tablespoon rice vinegar
17 - 1 tablespoon toasted sesame oil
18 - 1 teaspoon maple syrup or honey
19 - 1 teaspoon grated fresh ginger
# Step-by-Step Instructions:
01 - Rinse the sushi rice thoroughly under cold water until the water becomes clear. In a medium saucepan, bring the rice and water to a boil. Cover with a lid, reduce heat to low, and cook for 15 minutes. Remove saucepan from heat and let the rice rest, covered, for an additional 10 minutes.
02 - In a small bowl, whisk rice vinegar, sugar, and salt until fully dissolved. Gently fold this mixture into the warm rice with a spatula, ensuring even distribution. Allow the seasoned rice to cool to room temperature.
03 - While the rice cools, prepare the vegetables and toppings. Julienne the cucumber and carrot, slice the avocado and bell pepper, shred the red cabbage, and ensure the edamame is cooked. Arrange the nori into fine strips and have pickled ginger and toasted sesame seeds ready.
04 - In a small mixing bowl, combine low-sodium soy sauce or tamari, rice vinegar, toasted sesame oil, maple syrup or honey, and freshly grated ginger. Whisk until fully emulsified.
05 - Divide cooled sushi rice evenly among four serving bowls. Arrange cucumber, carrot, avocado, red bell pepper, edamame, and shredded red cabbage in distinct sections on top of the rice.
06 - Top each bowl with pickled ginger, toasted sesame seeds, and nori strips.
07 - Drizzle the prepared dressing over each bowl just before serving.
