Vegan sushi bowls

Instructions

1. Cook rice following packet instructions.
2. Meanwhile, combine 2 tablespoons vinegar, agave and sliced ginger in a shallow dish. Add carrot and cucumber and toss to combine. Set aside to pickle for 10 minutes. Drain and discard ginger.
3. Boil, steam or microwave edamame until tender. Drain. Refresh under cold water and drain.
4. Combine oil, soy sauce, wasabi and remaining vinegar in a small bowl and set aside.
5. Divide rice between bowls and top with pickled vegetables, capsicum, edamame and pickled ginger. Sprinkle with sesame seeds and drizzle with dressing to serve.