1 small carrot, julienned (sliced into thin sticks)
1 thumb size ginger, peeled and julienned
2 tbsp vegetable oil
½ tsp toasted sesame oil
1 tsp sesame seeds
1 cup shiitake mushrooms, chopped bite size
2 tsp soy sauce
1 tsp sake
½ tsp granulated sugar
1 plum tomato, sliced bite size
1 tbsp white or mixed miso paste
1 tbsp extra virgin olive oil
½ cup baby spinach, finely chopped
2 scallions, finely sliced on the bias
3 tbsp rice vinegar
4 cup Japanese rice, cooked
shredded nori (optional)