Shuai Wang brings globe-spanning style (and attitude) to the Lowcountry cuisine of his adopted city.
Stir together kewpie mayonnaise, soy sauce, lemon zest, lemon juice, Sriracha, honey, sesame oil, garlic, and pepper in a medium bowl. Set aside until ready to use, or cover and chill 8 to 12 hours.
Combine butter beans, beets, corn, and cherry tomatoes in a large bowl. Add 1/4 cup of the dressing, and stir until well combined.
Divide sushi rice evenly among 4 bowls. Top each bowl with 1 1/4 cups vegetable mixture, and sprinkle with nori komi furikake. Top evenly with arugula, and drizzle with remaining dressing.