Apparently it is Asia week chez us. This dish is a riff on one that the grandmother at my Hokkaido home-stay family used to make for me. Taking into account L.'s genuine appreciation of pea shoots, I substituted them for the peas that this dish usually contains. I also happened to have some bean sprouts hanging around that I flung in for good luck. And, last but not least, my sister just came back from Japan and brought L. a pot of artisanal furikake, which is what you see sprinkled on the rice.
For a more traditional recipe, I refer you (via Food and Wine magazine) to Elizabeth Andoh, one of the English language's foremost authorities on Japanese cooking.