Cookwith - Rainbow Veggie Sushi Bowls with Tangy Citrus-Tamari Drizzle

Ingredients

• 1 cup uncooked cauliflower rice (about 4 cups florets)
• 1 tbsp avocado oil
• 1/2 tsp salt, divided
• 1 large carrot, julienned
• 1 English cucumber, julienned
• 1 cup shelled edamame (thawed if frozen)
• 1 ripe avocado, sliced
• 1 red bell pepper, thinly sliced
• 1/2 cup purple cabbage, shredded
• 2 nori sheets, cut into thin strips with scissors
• 2 tbsp toasted sesame seeds
• 3 green onions, thinly sliced
• 1 orange (zest and juice)
• 2 tbsp tamari (gluten-free soy sauce)
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp maple syrup (optional, for balance)
• 1/2 tsp grated fresh ginger