Preheat oven to 425 degrees. Add sushi rice, 1 cup water, & a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, & cook until the grains are tender & water is absorbed, 15-18 minutes.
Peel & mince the garlic, shallot, & ginger. Trim the bok choy & quarter lengthwise. Toss bok choy with sesame oil, salt & pepper and place on a baking sheet. Bake in the preheated oven until browned, 8-10 minutes.
Heat 1 Tbsp vegetable oil in a large pot over medium high heat. Add garlic, shallot, & ginger. Cook until fragrant, 2-3 minutes. Slice butternut squash into bite-size pieces.
To the pot, add squash, coconut milk, vegetable broth, 1/2 tsp togarashi, 1/2 tsp salt & a pinch of pepper. Bring to a boil, reduce heat to low, cover, & cook until squash is fork-tender, 10-12 minutes.
Divide the rice between bowls, top with the soup. Serve with bok choy & remaining togarashi.
