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To make the pickled cucumber, place sliced cucumber in a bowl and sprinkle with a generous pinch of salt - gently mix. Set aside for 5 minutes then rinse and drain.
In a lidded container, combine rice vinegar, coconut sugar, tamari, sesame oil, and sesame seeds. Add cucumbers to the container and toss to marinate.
To make the rice, cook rice as per package instructions. Once cooked, add sushi rice vinegar and stir well to combine.
To make the teriyaki roasted cauliflower, heat oven to 200°C. Add tamari, water, rice wine vinegar, grated ginger, and coconut sugar in a medium pot. Bring to boil and simmer on low heat for 5 minutes. Dissolve cornstarch in a small amount of water. Add this cornstarch mixture to the pot to thicken, mixing well. Simmer for a further minute and stir occasionally. Add cauliflower to the pot and toss to combine. Roast cauliflower and carrots in the oven for 20 minutes.
To saute the bok choy, heat olive oil in a pan over medium heat. Add bok choy and season with salt and pepper. Cook for a few minutes.
To serve, add a scoop of rice, some toasted cauliflower, bok choy, carrots, pickled cucumber, nori sheets, and radish in a serving bowl. Garnish with coriander and sesame seeds.