Temaki Sushi

Add the sushi rice, 1 cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the rice is tender and all the water is absorbed, about 15 to 18 minutes.

Cut the nori sheets into 4 squares. Cut the carrot into thin sticks. Trim, deseed, and cut the peppers into thin strips. Thinly slice the scallion. Halve the avocado and remove the pit. Thinly slice the flesh.

Place a large nonstick skillet over medium-high heat with the sesame oil. Once the oil is hot, add the edamame and cover. Add ¼ cup water and cook, covered and shaking the pan occasionally, until hot, about 3 to 5 minutes. Add a pinch of salt.

Lay out the nori sheets rough side up. Place a small bowl of water nearby to dip your fingers into. Add about 1 tbsp of cooked sushi rice to the center of each sheet, and spread it out a bit with damp fingers. Layer on the carrot sticks, pepper strips, sliced scallions, and sliced avocado. Roll the nori, using a little water to seal two corners.

In a small bowl, mix together the Vegenaise and Sriracha.

Divide the temaki sushi between plates and serve with the sesame edamame and pickled ginger, along with tamari and spicy mayo for dipping.