Shake the Vinaigrette: In a small screw-top jar, combine the low-sodium soy sauce, rice vinegar, mirin, toasted sesame oil, and freshly grated ginger. Seal the lid tightly and shake vigorously for 15–20 seconds until the mixture is well emulsified.

Prepare the Crisp Vegetables: Using a vegetable peeler or grater, shred the carrots. With a chef's knife, slice the radishes into thin, crisp rounds. Set aside.

Ready the Creamy & Savory Elements: Just before serving, carefully cube the avocado. To prevent browning, you can toss it with a few drops of the vinaigrette. Crumble the toasted nori sheets with your hands into bite-sized pieces.

Build the Foundation: Divide the cooled short-grain brown rice evenly, creating a base layer at the bottom of your three serving bowls.

Artfully Arrange Toppings: Arrange the shredded carrots, sliced radishes, thawed edamame, and cubed avocado in distinct sections on top of the rice base.

Garnish and Serve: Drizzle the mirin-ginger vinaigrette evenly over each bowl. Finish by scattering the crumbled nori and a sprinkle of toasted sesame seeds over the top. Serve immediately.