Using an immersion blender or regular blender beat 1/4 cup of oil, coconut milk, mustard sauce, agave nectar, pepper, and salt until thick.
Gradually add 2 more tbsp of oil and vinegar and beat until creamy.
Mix sriracha, rice vinegar, red chili flakes, and tamari in the mayonnaise and refgirate until use.
Seasoning the vegetables(optional)
Mix rice vinegar and tamari in a bowl and add a tsp in each of the chopped vegetables like carrot, cucumber, cabbage, and avocado and wrap it. Refrigerate until use.
For bowl
Rinse the rice well and place with rice and water in 1:2 ratio and bin a sauce pan and boil until cooked.
Warm 1 tsp of rice vinegar, add sugar and salt. Mix well and add it in the cooked rice and give a nice stir. Close the lid .
Thaw the edamame as per the package instruction.
Assembling the bowl
In a wide bowl, arrange all the vegetables, rice, and top with the sesame seeds. Drizzle sriracha mayonnaise on top and serve.