Veggie Sushi Bowls

Instructions

1. 1

   Rinse the rice well and cook it, then gently fold in the rice vinegar and let it cool slightly.

2. 2

   Microwave the edamame 2-3 minutes and season with salt.

3. 3

   Slice the cucumber, shred the carrots and slice the avocados.

4. 4

   Stir the vegan mayo with sriracha for a spicy drizzle (keep some plain for kids).

5. 5

   Build bowls with rice, vegetables and edamame, crumble the seaweed snacks over the top, and finish with sesame seeds and soy sauce.