1 poblano pepper (or cubanelle), cut into large strips or rings
1/4 cup tempura mix
1 tsp furikake
Cook sushi rice according to package directions, then add half the mirin and the black garlic.
Mix cucumber, half the mirin, half the vinegar, salt and pepper, and sambal oelek to taste. Marinate for at least ten minutes, stirring occasionally.
Mix avocado with half the vinegar, salt, and pepper. Marinate while the rest of the meal cooks.
In a medium bowl, whisk together the miso paste, sesame oil, and 1 teaspoon of warm water. In a large pan, saute spinach in olive oil over medium-high heat, 1-2min until wilted. Transfer to a strainer and squeeze out excess water, then add to the bowl of miso dressing. If needed, season with salt and pepper to taste. Wipe out the pan.
Prepare the tempura batter. In the same pan, heat a thin layer of oil on medium-high until hot. Once hot enough that a drop of batter sizzles immediately when added, working in batches, thoroughly coat the pepper 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.
Divide the cooked rice between 2 bowls. Top with the marinated cucumber (including any marinating liquid), miso spinach, pepper tempura, seasoned avocado, and peeled eggs. Garnish with the furikake.