Place rice in a mesh strainer and rinse with cold running water, until water runs clear. Drain and pour rice into pot with 2 cups water.Bring rice to a boil. Cover and turn the heat down to as low as possible.Cook for 10 minutes. Switch off the heat and leave covered for 15 minutes.
In a small saucepan, dissolve the sugar and salt in the rice vinegar over a low flame. Pour mixture over the cooked rice and fold gently with a wooden spoon.(Dip the wooden spoon in water to prevent the rice from sticking.)
For the cucumber salad:
Slice the cucumbers longways into quarter strips and remove the seeds. Slice on the bias into chunks. Place in a colander over a bowl and sprinkle with salt. Allow the salt to draw out the moisture from the cucumbers. Rinse and pat dry. Place cucumbers in a bowl and add the chilli, ginger, garlic, vinegar, honey and sesame oil. Toss to coat. Place in the fridge until serving.
For the mushrooms:
In a small bowl, whisk together the gochujang paste, vinegar, soy sauce, sesame oil, maple syrup, garlic and ginger. Heat a large non-stick frying pan on high heat. Add a light drizzle of sesame oil to the pan and the sliced mushrooms. Cook until the mushrooms release their liquid and turn golden brown. Drizzle over some gochujang sauce and toss until the mushrooms are saucy and tender. Taste to adjust seasoning.
To assemble the bowls:
Plate some sticky rice on the bottom and top with a few generous spoonfuls of saucy spicy gochujang mushrooms. Spoon some cucumber salad to the side and finish with sesame seeds, radish slices and spring onions. Serve with a chunky cheek of lime and enjoy!