Smoked Fish and Rice Breakfast Bowl

Name: Smoked Fish and Rice Breakfast Bowl
Ingredients: ¼ cup unseasoned rice vinegar; ¼ cup vegetable oil; 3 tablespoons plus 1 teaspoon toasted sesame oil; 3 tablespoons mirin; 3 tablespoons tahini; 1 tablespoon plus 1 teaspoon gochujang (Korean red chile paste); 1 teaspoon honey; Kosher salt; 1½ cups cups gaba (sprouted brown rice) or brown rice; 1 bunch of Swiss chard or kale, ribs and stems removed, coarsely torn (about 8 cups); 4 large eggs; 8 ounces smoked salmon or mackerel, broken into bite-size pieces; 3 scallions, thinly sliced; 1 avocado, sliced; 1 cup mixed tsukemono (Japanese pickles; about 6 ounces); Shichimi togarashi (for serving; optional)