Place rice and 1 ¼ cups water in a rice cooker and cook until all water has been absorbed, 15 to 20 minutes. (Or, using a stovetop method, bring 1 ¼ cups water to a boil, add rice, cover and simmer until all water has been absorbed, 15 to 20 minutes)

In a medium bowl, combine carrot, ginger and 2 tablespoons of the reserved ginger juice and marinate for at least 30 minutes.

Fill a bowl with cold water. Bring a medium pot of salted water to a boil. Blanch asparagus (or green beans or fresh peas) for 1 minute, then immediately plunge in cold water to stop the cooking and preserve the bright green colour. Drain asparagus (or green beans or peas) into a colander and reserve until needed.

Heat vegetable oil in a large sauté pan on medium-high heat and sauté mushrooms until soft, 2 to 3 minutes. Set aside and allow to cool.

In a large bowl, combine the warm cooked rice, 6 tablespoons or the mirin, sugar and 1 teaspoon of the salt. Mix well until all grains are glossy and separated. Allow rice to cool to room temperature.

To cooled rice, add the remaining mirin and salt, and the sesame oil, ½ cup of the carrot-ginger mixture, 2 tablespoons cooked mushrooms and 2 tablespoons blanched asparagus (or green beans or peas) and mix well. Adjust seasoning, if necessary.

Preheat the oven to 375° F. Place nori on the rack for 1 to 2 minutes to crisp. With scissors, cut sheet in 1-inch lengths, then in ⅛-inch slivers.

Spoon rice onto a large platter or a 12-inch diameter Chinese steamer and garnish with the remaining carrots, mushrooms, and asparagus (or green beans or peas). Top with shiso (or green onions) and garnish with black and white sesame seeds. Sprinkle nori slivers over top. Serve portioned into small Chinese take-out boxes.

Makes 10 servings.