Preheat oven to 200°C (180°C fan). Rinse the jasmine rice under cold water until water runs clear, then cook according to packet instructions.

Whisk together the miso paste, 1 tablespoon sesame oil, maple syrup, rice vinegar, ginger, and garlic in a large bowl to create the glaze.

Clean the mushrooms and slice into bite-sized pieces. Toss thoroughly in the miso glaze until evenly coated.

Spread the glazed mushrooms in a single layer on a lined baking tray. Roast for 25-30 minutes, turning halfway, until caramelised and golden at the edges.

Bring a saucepan of water to the boil. Gently lower the eggs into the water and boil for 7 minutes for a jammy yolk. Transfer immediately to ice water for 5 minutes, then peel and halve.

Blanch the sugar snap peas and edamame in boiling water for 2 minutes until vibrant and tender-crisp. Drain and refresh in cold water.

Fluff the cooked rice with a fork and stir through the remaining sesame oil, half the sesame seeds, and soy sauce.

Divide the sesame rice between four bowls. Arrange the miso-roasted mushrooms, sugar snap peas, edamame, sliced radishes, and egg halves on top.

Garnish with spring onions, remaining sesame seeds, and fresh coriander. Serve immediately.