This vibrant sushi-inspired rice bowl combines fresh vegetables, seasoned rice, and a tangy dressing for a delightful and easy-to-make dish.
In a small bowl, mix together the rice vinegar, juice from the lemon, sugar, and wasabi paste until well combined.
Adjust the amount of wasabi paste to suit your spice preference.
In a large bowl, combine the cooked rice, shredded carrot, sliced cucumber, shelled edamame, and chopped scallions.
Ensure the rice is slightly cooled to prevent it from wilting the vegetables.
Pour the dressing over the rice mixture and toss gently to coat evenly.
Toss gently to avoid breaking the rice grains.
Season with salt to taste and sprinkle with toasted sesame seeds before serving.
Toast the sesame seeds in a dry pan for extra flavor.
Serve the rice bowl in individual portions and enjoy immediately.
This dish is best enjoyed fresh, but leftovers can be stored for later.
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