Start by preparing the sushi rice. Rinse the rice in a fine mesh strainer under cool water for about 30 seconds. Then cook on the stovetop according to package instructions.
After the rice has finished cooking, heat the rice vinegar, sugar, and salt in a small pot on the stovetop until the sugar dissolves. Allow the mixture to cool slightly before gently folding it into your rice.
Wash and prep the fresh vegetables according to the ingredients list and if you're making homemade sriracha mayo, make that and set it aside.
Assemble the bowl starting with the rice, followed by the vegetables and edamame, then any optional toppings. Finish the bowl with a drizzle of sriracha mayo on top.
If saving for later, store in the fridge in airtight containers. Store the rice separately from the vegetables for easy reheating. This can be stored in the fridge for up to four days.