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.
Vegan Sushi Bowl
Amount Per Serving
Calories 240Calories from Fat 117
% Daily Value*
Saturated Fat 1g6%
Vitamin A 3605IU72%
Vitamin C 48.7mg59%
* Percent Daily Values are based on a 2000 calorie diet.