20min · 4 servings SUSHI BOWLS: 1 cup dry white rice (jasmine or sushi rice), cooked according to package directions 1 cup thinly sliced cucumber 1 cup of carrots, julienned ¼ of a small head of purple cabbage, sliced thinly 5 radishes, sliced thinly 1 cup frozen edamame Roasted seaweed 1 avocado, sliced thinly MISO TAHINI DRESSING: ⅓ cup tahini ⅓ cup water 1 ½ tbsp white miso paste 1 ½ tbsp lime juice 1 ½ tbsp rice vinegar ¼ tsp red pepper flakes Salt to taste