Set rice to cook. (see notes)
Cook Mushrooms: Heat oil in a large skillet over medium heat, season the oil with salt and pepper and sear the mushrooms in 2 batches, browning each side. Set aside. (See notes for alternative method)
While the mushrooms are browning, prep the remaining veggies.
Feel free to warm the edamame in the rice water (see photo).
Make the dressing: place everything in a blender and blend until smooth.
Assemble the bowls: Divide warm rice among bowls. (Shallow wide bowls work best here.) Top with a handful of baby spinach. Divide and arrange edamame, cabbage, carrots, daikon, avocado, and mushrooms. Top with scallions, sprouts, sesame seeds. Drizzle with Dressing.