Bring rice and 2 cups water to a boil in a saucepan set over medium-high heat. Reduce heat to medium-low, cover and simmer until liquid is absorbed and rice is tender, about 40 minutes (refer to package for specific cook times). Remove from let sit, still covered, for 10 minutes, then spread out onto a cookie sheet or casserole dish to cool (rice can be made ahead of time).In a small bowl, whisk together mayonnaise, garlic, rice vinegar, sriracha, and soy sauce. Add more sriracha to taste if you want a spicier sauce. The sauce will be fairly thick. If you like you can thin it out with 1-2 tablespoons of water for a more ‘drizzling’ consistency.Bring a small pot of water to a boil. Cook shelled edamame for 3 to 5 minutes or until tender but not mushy (again refer to package for specific cooking instructions). Drain and rinse with cool water to stop the cooking process.To assemble, divide rice among serving bowls. Top with edamame, carrot, cucumber, and seaweed, plus a few slices of pickled ginger and a sprinkle of black sesame seeds as a finishing touch. Drizzle with sauce and serve at room temperature.