Step 1

Set rice to cook. (see notes)

Step 2

Heat oil in a large skillet over medium heat, season the oil with salt and pepper and sear the mushrooms in 2 batches, browning each side. Set aside. (See notes for alternative method)

Step 3

While the mushrooms are browning, prep the remaining veggies.

Step 4

Feel free to warm the edamame in the rice water (see photo).

Step 5

place everything in a blender and blend until smooth.

Step 6

Divide warm rice among bowls. (Shallow wide bowls work best here.) Top with a handful of baby spinach. Divide and arrange edamame, cabbage, carrots, daikon, avocado, and mushrooms. Top with scallions, sprouts, sesame seeds. Drizzle with Dressing.