Adjust rack to top position and preheat oven to 425 degrees.

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce.

Cut sweet potato into ½-inch-thick cubes. Thinly slice scallions, separating whites from greens. Roughly chop cilantro. Trim and halve mushrooms (quarter any larger mushrooms; skip if your mushrooms are pre-sliced!).

Toss sweet potatoes on a baking sheet with a drizzle of oil, garlic powder, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

Meanwhile, in a medium bowl, combine vinegar, 1 tsp sugar (2 tsp for 4 servings), salt, and pepper. Add coleslaw mix, scallion whites, and half the cilantro; toss until combined. Set aside.

In a small bowl, combine spicy mayo, half the sesame ginger crunch (you’ll use the rest in the next step), and half the sweet soy glaze (all for 4). Add water 1 tsp at a time until mixture reaches a drizzling consistency.

In a second medium bowl, whisk together tempura batter mix, remaining sesame ginger crunch, and ½ cup cold water (¾ cup for 4 servings). TIP: If needed, add more water 1 TBSP at a time until mixture reaches a pancake-batter-like consistency.

Stir mushrooms into batter until fully coated.

Heat a ⅓-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, use tongs to add coated mushrooms in a single layer. Cook until golden brown, 3-4 minutes on the first side and 1-2 minutes on the second side. TIP: Work in batches if necessary, adding more oil as needed between batches and letting it heat back up before frying more mushrooms.

Using a slotted spoon, transfer mushrooms to a paper-towel-lined plate. Season with salt.

Fluff rice with a fork.

Divide rice between shallow bowls. Top with mushrooms, sweet potatoes, and slaw in separate sections. Drizzle sesame crunch sauce over mushrooms and sweet potatoes. Garnish with scallion greens and remaining cilantro; serve.