Tokyo Street Bowl

Ingredients

• 150 g sushi rice
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 carrot
• 1/4 cucumber
• 1 daikon radish or a few small radishes ((red, white, etc.))
• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon rice vinegar
• 1 teaspoon freshly grated ginger
• 1 teaspoon salt
• 200 g firm tofu
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil ((for cooking))
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 teaspoon toasted sesame oil
• 1 avocado
• 100 g shelled edamame (cooked)
• 100 g mushrooms (shiitake or cremini)
• 1/4 cucumber ((thin half-moons))
• 1 sheet nori ((or seaweed flakes))
• 1 spring onion
• Black and white sesame seeds
• A few toasted peanuts ((optional))
• 2 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• 1 teaspoon maple syrup
• 1 teaspoon lemon juice