Step 1

Use a vegetable peeler to peel the carrot into long, wide ribbons. Meanwhile, combine the vinegar, sugar, and salt in a mason jar or bowl, stirring to dissolve the sugar. Add the carrot, toss to coat, and let sit while you get on with the rest.

Step 2

Place the rice in a bowl, cover with cool water, and swish it around to release the starches. Carefully pour off the water, then repeat 2-3 more times. Drain well. Place the rice in a small saucepan and add the 1 1/3 cups water, the sugar, and the salt. Place the pot over a medium flame and bring to a simmer. Immediately reduce the heat to low, cover the pot, and let the rice steam until the water is absorbed, 10-15 minutes. Remove from the heat and let stand 10 minutes. Test the rice - if it is too firm, sprinkle in a few tablespoons more water and repeat the steaming/standing process until the rice is tender, but still chewy. Fluff the rice with a fork, sprinkle the vinegar over the rice, and gently toss with a spoon to incorporate the vinegar. (Try to handle the rice minimally and gently to prevent if from become mushy.) Let the rice cool to warm or room temperature, 30-60 minutes.

Step 3

Position a rack in the center of the oven and preheat to 375ºSpread the snapped and sliced asparagus on a rimmed baking sheet. In a small bowl, stir together the miso, sesame oil, lemon juice, grated ginger, and salt. Drizzle this mixture over the asparagus, toss to coat, and roast in the oven until crisp-tender, 10-15 minutes. Remove from the oven and let cool.

Step 4

Divide the rice between 2 wide bowls (you may or may not want to use all of it). Top with the asparagus, pickled carrots, radish, cucumber, avocado, and a sprinkle of sesame seeds. Serve the bowls with nori strips, pickled ginger, lemon wedges, wasabi, and tamari or soy sauce. I like to mix together about a teaspoon of wasabi with a couple tablespoons of tamari, and pour it all over my bowl along with the juice from a lemon wedge or two.