INGREDIENTS
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2 3/4 cups short-grain brown rice
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4 cups water
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1/4 cup unseasoned rice vinegar
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1 carrot
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1 cucumber, unpeeled
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1 red bell pepper
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1 yellow bell pepper
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1/2 cup fresh chives
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10 sheets nori (seaweed)
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Low-sodium soy sauce for dipping (optional)