Bring a medium pot of water to a boil. Add rice and cook until tender, about 35 minutes. Drain.

Peel ginger, then mince or finely grate. Trim woody bottom ends from asparagus, then cut into 2-inch pieces. Thinly slice scallions, keeping greens and whites separate. Cut off and discard root ends of bok choy, then separate into individual stalks. Cut lime into wedges.

Heat a drizzle of oil in a large pan over medium-high heat. Add asparagus and season with salt and pepper. Cook, tossing, until tender, 4-6 minutes. Remove from pan and set aside. Add bok choy and another drizzle of oil to pan. Season with salt and pepper. Cook, tossing, until tender-crisp, 3-5 minutes. Remove from pan and set aside.

Add edamame, scallion whites, and a drizzle of oil to same pan and cook until warmed through and lightly browned, 2-4 minutes. Remove from pan and set aside. Meanwhile, stir together sour cream and 2 TBSP water in a small bowl. Season with salt and pepper. Stir in wasabi paste (to taste)—start with a pinch and go up from there.

Once rice is done, heat another drizzle of oil in same pan. Add ginger, sesame oil, and soy sauce. Cook, stirring, until fragrant, 1-2 minutes. Add rice, season with salt and pepper, and toss to coat.

Divide rice between bowls. Top with asparagus, bok choy, and edamame. Sprinkle with scallion greens, cashews, and sesame seeds. Drizzle with crema. Serve with lime wedges for squeezing over.