Veggie Sushi Bowls with Ginger Miso Dressing | Plant-Based Recipe | SmartyPlants

Ingredients

• 2 cups brown rice, frozen, thawed
• 1 sheet nori, 8x8 sheet
• 2 cups edamame, shelled, thawed
• 2 carrots, peeled into ribbons using a potato peeler
• 1 avocado, sliced lengthwise
• 1 English cucumber, sliced into thin rounds
• 2 green onions, sliced for topping
• 1 handful red cabbage, thinly sliced for garnish
• 1 sprinkle black sesame seeds, for garnish