In a large bowl, add the cut Japanese eggplant and fill with water to cover. Add the 1 ½ tsp salt and let it sit covered for about 30 minutes. Drain, rinse and then pat dry with a paper towel or clean kitchen towel. Add back to the clean, dried bowl and toss gently with arrowroot powder until all pieces are coated.
Meanwhile, while the eggplant is soaking, cook the rice according to package directions. Set aside.
Heat a skillet over medium heat and add half the avocado oil. Working in batches, add half the eggplant and sear on one side for 4 to 5 minutes, until browned, then flip pieces over using tongs and cook for another 4 minutes. Remove from the skillet, add remaining avocado oil and continue with the second batch of eggplant until all pieces are done. Remove the eggplant and put them on a plate.
While the eggplant is cooking, make the dressing by combining the Mother Raw Japanese dressing, coconut aminos and sriracha in a small bowl and stir to combine.
Turn the heat down on the skillet to low, add all of the eggplant back in and add the dressing. Toss quickly to combine and thicken the sauce. Remove from the heat and add the toasted sesame oil.
Divide the rice onto plates and top with the eggplant. Garnish with sesame seeds and green onion.