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Inspired by one of my all-time favorite cookbooks, Heidi Swanson's Super Natural Cooking
Feel free to go crazy with the toppings here. I list some ideas up above.
Makes 2 hefty servings, with extra pickled carrot
For the pickled carrot:
4 medium carrots, scrubbed
6 tablespoons rice vinegar
1 teaspoon sugar
1/2 teaspoon fine sea salt
For the rice (adapted from Alton Brown):
1 cup white, short-grained sushi rice
1 1/3 cups water, plus water for rinsing the rice
1 teaspoon fine sea salt
1 tablespoon sugar
2 tablespoons rice vinegar
For the asparagus:
1 bunch asparagus spears (about 1 pound), ends snapped off, stalks cut diagonally into 3" lengths
1 tablespoon miso paste (I used sweet white miso)
1 tablespoon toasted sesame oil
1 tablespoon lemon juice
1 teaspoon grated fresh ginger root
big pinch salt
For finishing the bowls:
4 radishes, trimmed and thinly sliced
half a small cucumber, trimmed and thinly sliced
1 large avocado, ripe but firm, halved, pitted, removed from the peel and sliced
toasted sesame seeds
toasted, seasoned nori strips
pickled ginger
lemon wedges
wasabi
tamari, shoyu, or soy sauce
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 Clara
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