Remove the honey from the refrigerator to bring to room temperature. In a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the sesame oil. Cover to keep warm.

• Meanwhile, wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. In a large bowl, combine the honey (kneading the packet before opening) and as much of the yuzu kosho as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper; whisk to combine.

• In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and chopped bok choy stems in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the sliced white bottoms of the scallions, chopped garlic, and chopped bok choy leaves; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the ponzu sauce. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl. Wipe out the pan.

Pat the shrimp dry with paper towels (remove the tails if desired); season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to the bowl of glaze; toss to coat. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked vegetables and glazed shrimp. Garnish with the peanuts, sesame seeds, and sliced green tops of the scallions. Enjoy!