Cook the black rice according to manufacturer's instructions.

Preheat your oven to 375 degrees F.

While oven is heating up, break down romanesco into smaller florets. Toss florets with a drizzle of olive oil and a bit of salt and pepper.

On a baking sheet lined with parchment paper, cook romanesco florets in the oven for about 20 minutes, until slightly tender but still crunchy. Set aside.

Bring a large pot or sauté pan to medium-low heat with the sesame oil. Add in the minced garlic, chopped ginger, and half of the chopped scallions, and sauté for about a minute. Then, add the rice, sprouts, shoyu, and the rest of the scallions (and sriracha if you like). Stir for about a minute, letting the flavors meld.

When done, serve in bowls with a few florets of romanesco.