Bibimbap Salad

Light a grill to high heat. Combine the soy sauce, sesame oil , 1 teaspoon honey, garlic, ginger and 2 tablespoons canola oil in a baking dish . Add the mushrooms, turn to coat and let them marinate at room temperature for 15 minutes. Brush the zucchini with 2 tablespoons of canola oil and season them with salt and black pepper, to taste. Grill until slightly charred on both sides and just cooked through, about 3 minutes per side. Remove and cut them crosswise into 1/4-inch slices. At the same time, grill the mushrooms until golden brown on both sides and just cooked through, about 4 minutes per side. Remove and cut them into thin strips. Whisk together the rice vinegar , lime juice, mustard, 1 tablespoon honey and 1/4 cup canola oil in a large shallow bowl and adjust the seasonings with salt and pepper, to taste. Add the warm, cooked rice and toss to coat. Arrange the mushrooms, zucchini , bean sprouts and carrots over the top and garnish with cilantro leaves.