Preheat the oven to 450°. Place **diced avocado** in a bowl with **vinegar** and salt.
In a small pot, combine the **rice**, a **big pinch of salt**, and **1 ½ cups of water**. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.
While the rice cooks, place the **broccoli** on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single, even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Transfer to a large bowl. Set aside in a warm place.
While the broccoli roasts, in a medium pan (nonstick, if you have one), combine the **carrots**, **sugar**, **remaining vinegar**, a **big pinch of salt**, and **¼ cup of water**. Heat to boiling on high. Once boiling, cook, stirring occasionally, 30 seconds to 1 minute, or until the sugar has dissolved. Turn off the heat. Stir in **as much of the gochujang** as you’d like, depending on how spicy you’d like the dish to be. Transfer to a bowl. Set aside to cool, stirring occasionally, for at least 10 minutes. Rinse and wipe out the pan.
While the carrots cool, in a large bowl, combine the **tempura mix** and **¼ cup of cold water**; whisk until smooth. Season with salt and pepper. In the same pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a drop of batter sizzles immediately when added to the pan, working in batches, thoroughly coat the **mushrooms** in the batter (letting any excess drip off) and carefully add to the pan. Cook 2 to 4 minutes per side, or until golden brown. Transfer to a paper towel-lined plate; immediately season with salt.
To the bowl of **roasted broccoli**, add the **mirin** and **soy sauce**. Toss to thoroughly coat; season with salt and pepper to taste. Divide the **cooked rice** and dressed broccoli between 2 bowls. Top with the **pickled carrots** (reserving the pickling liquid), **seasoned avocado**, and **tempura mushrooms**. Drizzle with the **reserved pickling liquid**. Garnish the rice with the **furikake**.