Peel the daikon radish (or use red or white radishes if daikon is unavailable). Slice into small cubes, thin strips, or half-moons, depending on the desired texture.

Place the radish pieces in a bowl with 1 teaspoon of salt and let sit for 15 to 30 minutes to draw out moisture and preserve crunchiness. Rinse thoroughly under cold water to remove excess salt, drain well, and pat dry with paper towels.

In a small saucepan, heat 3 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon rice vinegar, 1 tablespoon sugar, and 1 teaspoon grated ginger. Stir until the sugar is fully dissolved, then remove from heat and let cool slightly.

Place the vegetables in a sterilised glass jar or airtight container, pour the warm marinade over them, and ensure they are fully submerged. Seal and let rest at room temperature for 3–4 hours, then refrigerate. The pickles are best after 24–48 hours but can be used after 30 minutes if needed.

Rinse the sushi rice thoroughly until the water runs clear. Cook with 1.2 times its volume of water.

Once cooked, gently mix in the rice vinegar, sugar, and salt. Cover and let cool slightly.

Combine all dressing ingredients in a small bowl and set aside.

Slice the remaining cucumber, the avocado, and the spring onion.

Sauté the mushrooms in a bit of oil for 5–6 minutes until tender. Lightly salt.

Reheat the edamame if needed.

Cut the tofu into cubes. Toss with cornstarch to coat evenly. Pan-fry in vegetable oil until golden and crispy.

Add the soy sauce, mirin, sesame oil, and grated ginger directly to the pan. Stir to coat and lightly caramelise. Set aside.

Divide the sushi rice between two bowls. Arrange the pickled vegetables, crispy tofu, avocado, edamame, mushrooms, cucumber, and spring onion. Top with torn nori or flakes.

Drizzle with the soy-sesame dressing.

Sprinkle with sesame seeds and toasted peanuts if desired.