Fluffy sushi rice, topped with fresh veggies, sweet mango, creamy avocado, and a homemade spicy sesame mayo make up this easy-to prepare sushi bowl. The edamame shines like little green gems and brings the protein, while the panko crumbs give it some crunch.
3tablespoonspanko bread crumbs (gluten-free, if necessary), toasted
To Make the Spicy Mayonnaise
Place all of the ingredients in a food processor or blender and purée until completely smooth. Transfer the mayo to a jar or large squeeze bottle and store in the refrigerator for up to 3 weeks. (This recipe makes more than you will need for the sushi bowls.)
To Make the Sushi Bowl
Place the sushi rice, water, and rice vinegar in a pot over medium-low heat, partially cover, and bring to a boil. Lower the heat and simmer for 20 to 25 minutes until the rice is soft, but not mushy. Fluff with a wooden spoon. Divide the nori strips among 4 bowls, crisscrossing them. Divide the cooked rice among the bowls, as well as the cucumber, daikon radish, mango, avocado, and edamame. Combine the panko bread crumbs and sesame seeds in a small bowl and then sprinkle the crunchies over each bowl. Finish each bowl with a drizzle of spicy mayo. Serve immediately.