Ingredient:

• 2 cups short-grain brown rice, rinsed well
• 1 sheet dried nori (about 8″ square)
• 3 tablespoons rice vinegar
• 1 ½ teaspoons reduced-sodium tamari or soy sauce
• 1 tablespoon sugar or agave nectar
• ½ teaspoon salt
• ⅓ cup mayonnaise
• 1 to 2 tablespoons sriracha or chili-garlic sauce, to taste
• 2 cups frozen edamame
• 2 large carrots, sliced into ribbons with a vegetable peeler
• 1 avocado, sliced into long strips
• 1 small cucumber
• Recommended garnishes: sesame seeds (preferably black) and pickled ginger