Japanese Rice Bowl

Ingredients

• 1½ cups short-grained white rice
• 3 cups water
• ½ teaspoon salt
• 2 tablespoons vegetable oil
• 1-inch piece fresh ginger root, peeled and minced
• 2 garlic cloves, minced
• 3 carrots, thinly sliced
• ½ cup edamame, shelled
• 1 red bell pepper, thinly sliced
• 3-4 heads baby bok choy, chopped
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 green onion, thinly sliced
• 1 sheet nori, crumbled into small pieces
• 2 tablespoons toasted sesame seeds