1. Cook rice: Put rice, water, and olive oil in a medium saucepan over high heat. Bring to a boil, then cover and reduce to simmer for 25 minutes. After 25 minutes, turn off heat and let rice steam in the pot, with the lid on, for 10 more minutes. Add all remaining rice ingredients, stir, and let sit uncovered at room temperature until you're ready to eat.

2. Make sauce: Use a microplane grater/zester to zest the lime into a small bowl, then grate the garlic and ginger with the same microplane. Alternately, finely chop the garlic and ginger and add them to the bowl. Add all remaining ingredients, except water, and stir to combine. Stir in water, 1T at a time, until desired consistency is reached. I used all 3 T. You could also do this in a blender or food processor, I just didn't want to dirty another dish.

3.Prepare toppings: slice all vegetables as thinly as possible. I prefer the raw crunch of fresh asparagus, but if you prefer it cooked, I suggest blanching it for 2 minutes in boiling water.

4. Assemble sushi bowls: divide the rice among 4 bowls, top each with vegetables, and a drizzle of sauce. Sprinkle on sesame seeds, chopped cilantro, and scallions. Eat immediately, or store leftovers in fridge. Leftovers keep for up to 5 days, but vegetables begin to soften the longer they sit with the sauce.