• 2 cups cooked sushi rice, room temperature
• 2 purple carrots, halved crosswise and julienned
• 6 pencil asparaguses, trimmed and halved crosswise
• 1/2 red bell pepper, seeded and thinly sliced
• 1/2 orange bell pepper, seeded and thinly sliced
• 1 avocado, halved and thinly sliced
• 1/4 cup radish shoots, trimmed, or pea shoots
• 1 teaspoon black sesame seeds
• Ponzu sauce, for dipping