• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Dice sweet potato into 1/2-inch pieces. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Core, deseed, and dice bell pepper into 1/2-inch pieces.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add scallion whites and 1 TBSP ginger (2 TBSP for 4); cook, stirring, until fragrant, 1 minute. • Stir in rice, 11/4 cups water (21/4 cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• Meanwhile, in a medium bowl, toss sweet potato and mushrooms with a drizzle of oil, half the katsu sauce (you’ll use the rest later), salt, and pepper. Spread out on one side of a baking sheet. • Toss bell pepper on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, use 2 sheets; roast sweet potato and mushrooms on top rack and bell pepper on middle rack.) • Roast on top rack until veggies are just tender, 15 minutes (they’ll finish cooking in step 5).

• While veggies roast, in a small bowl, combine mayonnaise, sour cream, soy sauce, and as much Sriracha as you like. TIP: Start with half the Sriracha, then taste and add more from there if you like things spicy.

• Once veggies have roasted 15 minutes, remove baking sheet from oven. (For 4 servings, remove sheet with sweet potato and mushrooms; leave bell pepper roasting.) Using a spatula, carefully toss sweet potato and mushrooms with remaining katsu sauce and half the sesame seeds (save the rest for serving). • Return to oven until veggies are tender and glaze is tacky, 5-8 minutes more. **Rinse shrimp under cold water, then pat dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp and season with salt and pepper. Cook, stirring occasionally, until opaque and cooked through, 2-3 minutes. **

• Fluff rice with a fork and season with salt; divide between bowls. • Top with sweet potato and mushrooms and bell pepper in separate sections. Drizzle everything with as much Sriracha soy mayo as you like. Garnish with scallion greens and remaining sesame seeds. Serve. Top rice with shrimp along with veggies.