Crispy Rice Bowl With Spring Vegetables

While the rice mixture is cooking, make the dressing. Whisk together 2 Tbsp. gochujang, 2 Tbp. soy sauce, 2 tsp. honey, remaining 4 tsp. toasted sesame oil, remaining 2 tsp. unseasoned rice vinegar, and 1–2 Tbsp. water (if using Sriracha, omit the water) in a small bowl. Taste for heat: You can add more gochujang if it’s not spicy enough or more water if it’s too fiery. Set dressing aside.