Sushi Bowl

Wash the [sushi rice] thoroughly for minute (1) in a fine mesh colander. Rinse until the water runs clear and allow it to drain for minute (1). Start 1m timer

Add water (1 cup) to a small pot and bring it to a boil. Add the [sushi rice], cover with the lid, and reduce the heat to a simmer. Cook undisturbed for minutes (15). Do not uncover, turn off the heat and allow it to sit aside covered for minutes (10). Start 25m timer

In a small jar or bowl, mix the rice vinegar (1 tbsp), sugar (1 tbsp), and salt (0.5 tsp). Mix until the [sugar] has completely dissolved.

Once the [sushi rice] is ready and has rested for minutes (10), uncover and add half of the vinegar mixture. Very gently mix and add the remaining vinegar mixture. Try not to be aggressive while mixing. [sushi rice] is delicate and could become mushy instead of sticky. Start 10m timer

Allow it to sit uncovered for minutes (5) before serving. Start 5m timer

To assemble the sushi bowls, distribute the [sushi rice] evenly in bowls. Top with the shredded carrot (1 cup), thinly sliced cucumber (1 cup), thinly sliced green onions (0.5 cup), and optional ingredients like [diced tofu] and avocado (1).

Optionally make the sauce. In a small jar, mix the vegan mayonnaise (3 tbsp), sriracha (2 tbsp), and soy sauce (1 tbsp). Mix well and drizzle over the bowl.