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 tender, 15-20 minutes.

Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce.

Core, deseed, and dice bell pepper into ¼-inch pieces. Quarter lime. Trim and thinly slice radishes into rounds. Roughly chop cilantro.

In a small pan (medium pan for 4 servings), heat 2 tsp oil (4 tsp for 4) over medium-high heat. Add bell pepper and season with salt; cook, stirring occasionally, until slightly charred, 2-3 minutes.

Meanwhile, in a small bowl, combine umami ginger sauce, chili sauce, Sriracha, 1 TBSP water (2 TBSP for 4), and juice from half the lime; set aside.

Once bell pepper is done, transfer to a large bowl. Add cabbage and carrot mix, edamame, radishes, half the cilantro, salt, and pepper.

Fluff rice with a fork; stir in garlic-ginger scallion paste.

Divide rice between bowls on one side; spoon veggies next to rice. Drizzle as much sauce over veggies as you like; top with remaining cilantro and sesame seeds. Serve with remaining lime wedges on the side.