In a small bowl, toss the cucumber slices with ½ teaspoon rice vinegar, ¼ teaspoon sesame oil and a pinch of salt. Set aside.
Bring a small pot of salted water to a boil. Drop in the bean sprouts and cook for 1 minute. Drain and set aside.
Heat ½ teaspoon sesame oil in a medium skillet over medium heat. Add the carrots and a pinch of salt. Cook, stirring for 1 to 2 minutes until slightly soft. Remove from the pan and set aside.
Heat ½ teaspoon more sesame oil in the skillet and add spinach and tamari or soy sauce. Cook, tossing, for 30 seconds or until just wilted. Remove from the skillet and gently squeeze out any excess water from the spinach.
Assemble the bowls with the rice, cucumber slices, bean sprouts, and carrots, add the mushrooms and spinach. Top with a fried egg. Sprinkle with sesame seeds and drizzle generously with the gochujang sauce. Top with Octonuts Korean BBQ Roasted Almonds and serve with kimchi and scallions, if desired.