Vegan Sushi Bowls with Mango and Quick-Pickled Veggies

For the pickled vegetables:

• 1 carrot large, trimmed and peeled into ribbons
• 1 cucumber large, trimmed and peeled into ribbons
• 1 ¼ cups warm water
• 1 ¼ cups seasoned rice vinegar
• 1 tablespoon agave nectar
• ½ teaspoon salt
• ½ teaspoon black pepper

For the sushi bowls:

• 2 cups brown rice
• 2 tablespoons seasoned rice vinegar
• 1 tablespoon tamari
• ½ teaspoon salt
• 1 cup Mango fresh, cubed
• 1 cup edamame shelled and cooked
• 2 scallions white and light green parts thinly sliced
• ½ teaspoon toasted sesame seeds