This vegan sushi bowl is made with quick pickled carrots and cucumbers, avocado, and edamame, all tossed in sesame soy dressing and served over rice.
Combine the ingredients for the quick pickle sauce in a shallow dish. Add the prepared carrots and cucumbers, making sure they are fully submerged in the liquid. Cover and refrigerate while preparing the rest of the meal.
Cook the rice according to package instructions.
Prepare the red bell pepper, avocado, and edamame.
Combine the ingredients for the sesame soy dressing and set aside.
Assemble the bowls by dividing the rice between 4 bowls. Evenly divide the pickled vegetables, red bell pepper, and edamame. Top with sesame seeds and pickled ginger. Serve immediately with Sesame Soy Dressing.
Serving and Storing - These bowls should be served immediately. Store leftovers in separate containers. Leftover quick-pickled vegetables can be stored in the refrigerator for 5 days. Sliced vegetables can be stored in the refrigerator for up to 2 days for quick-assemble lunches.