• Rinse the rice.

In a small sauce pot, combine the rice and 1¼ cups [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the rest of the meal. 

• Trim the stem ends from the maitake mushrooms; separate the mushrooms into small clusters. 

In a medium frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the mushrooms and edamame and cook, stirring occasionally, until the mushrooms are just softened and the edamame are crisp-tender, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper. Transfer to a plate. Wipe out the pan. 

• Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices. Set aside for garnish.
• Trim the root ends from the scallions; coarsely chop half the scallions. Thinly slice the remaining half for garnish. 
• Crack the eggs into a small bowl; add the coarsely chopped scallions and season with salt and pepper. Using a fork or whisk, lightly beat until just blended.

In the same pan used for the mushrooms and edamame, warm 1 teaspoon [2 tsp] oil over medium-low heat until hot but not smoking. Add the eggs, swirling to coat the bottom of the pan evenly. Cook without stirring until the eggs are set and beginning to release from the pan at the edges, 1 to 2 minutes. Using a spatula, gently flip the eggs and cook until just cooked through, 10 to 15 seconds longer. Transfer to a cutting board to cool slightly. Gently roll up the eggs, then cut the roll crosswise into ¼-inch-wide ribbons.

Transfer the rice to individual bowls. Arrange the egg ribbons, cabbage, mushrooms, edamame, avocado, and remaining scallions in separate piles on the rice. Top with as much sambal mayo and shichimi togarashi as you like and serve.