📖 Instructions

1. Cook the Sushi Rice: Rinse 1 cup of sushi rice under cold water until the water runs clear. This usually takes a few minutes. Drain well. Combine the rinsed rice with 1 1/4 cups of water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes, or until all the water is absorbed. Remove from heat and let it sit, covered, for 10 minutes. Don't peek!
2. Season the Rice: While the rice is cooking, prepare the sushi vinegar. In a small bowl, whisk together 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1/2 teaspoon of salt until the sugar and salt are dissolved. Gently fold the sushi vinegar into the cooked rice. Be gentle – don't mash the rice. Let the rice cool slightly while you prepare the veggies. This step is important!
3. Prep the Veggies: This is where the rainbow comes in! Dice or julienne your favorite veggies. Some great options include: 1/2 cucumber (peeled and seeded), 1 red bell pepper (cored and seeded), 1 yellow bell pepper (cored and seeded), 1 carrot (peeled), 1/2 avocado (diced), 1/4 cup shelled edamame (cooked). Get creative! Use whatever looks good at the market or what you already have in your fridge.
4. Make the Dressing: In a small bowl, whisk together 2 tablespoons of soy sauce (or tamari for gluten-free), 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, 1/2 teaspoon of honey or maple syrup (optional), and a pinch of red pepper flakes (optional). Taste and adjust seasonings as needed. Some like it spicy, some like it sweet!
5. Assemble the Bowls: Divide the seasoned sushi rice among bowls. Arrange the prepared veggies artfully on top of the rice. Drizzle with the dressing. Sprinkle with sesame seeds and nori flakes (optional).
6. Serve and Enjoy: Serve immediately or chill for later. These bowls are great for meal prep! Make sure everything is tightly sealed, or it will get really soggy! Feel free to add extra soy sauce or wasabi on the side if you like.