Rinse the glutinous rice in several changes of cold water until the water runs mostly clear. Drain excess water well.

Place the rice in a bowl, cover with fresh water, and let soak for 30 minutes. Squeeze and rub the rice under the water to release more of the starch before drain and rinsing again.

Transfer to a heatproof dish or steamer basket lined with cheesecloth or a thin layer of muslin. Steam over medium heat for 45-50 minutes, then gently fluff and set aside.

While the rice steams, warm the oil in a skillet over medium-high heat. After 90 seconds when the oil is hot, add the preserved radish and scallions and cook for 5-6 minutes, stirring occasionally, until fragrant and slightly crisp. Remove from the heat.

Transfer the cooked rice to a mixing bowl and add the sautéed radish and scallions along with the tamari (or soy sauce). Keep warm until ready to serve.

For the optional quick radish and carrot pickles, combine the vinegar, water, sugar, and salt in a small saucepan and bring it to a boil over high heat. Add the carrots and radish.

When the pot has come to a boil again, cover the pot and remove it from the heat, letting the carrots and radish steam and cool for at least 10 minutes.

For the optional tofu and toppings, whisk together the vegan mayo, sriracha, and lime juice in a small bowl to form a smooth sauce. Arrange the warm sticky rice on serving plates and top with pan-fried tofu strips, pickled carrots and radish, fried shallots, optional veg meat floss, red radish slices, a drizzle of the sriracha mayo, sliced scallion, and bird’s eye chili if using and garnish with cilantro leaves.