Vegan Rainbow Sushi Bowl with Beet Tuna

1. Peel and steam 2 large beets until tender, then cube them.

2. In a container with an airtight lid, combine the cubed beets with 1 tablespoon soy sauce, 1 tablespoon rice wine vinegar, 1 teaspoon toasted sesame oil, 1 teaspoon flaxseed oil if using, and 1 teaspoon caper brine, then mix well and refrigerate for at least 2 hours to allow flavors to absorb.

3. Sprinkle the marinated beet tuna with white and black sesame seeds before using.

4. Assemble the bowl by placing a base of spring greens in each serving bowl.

5. Add toppings including red cabbage, prepared beet tuna, red and orange sweet mini bell peppers, yuzu silken tofu, shelled edamame, cucumbers, scallions, avocado, and seaweed caviar.

6. Serve immediately.

Tips

1. Flaxseed oil adds a 'fishy' flavor to the beet tuna but can be omitted.

2. Seaweed caviar is typically store-bought and vegan, as mentioned in the description.