Toss diced sweet potato, mushrooms, zucchini and peppers with a drizzle of oil, half the hoisin salt, and pepper. Roast in Air Fryer at 390 degrees, 15 minutes.
Melt 1 tbsp butter in Instant Pot on saute' add scallions and 2 tbsp ginger, garlic and cook, stirring, until fragrant, approximately 1 minute.
Add rice, 2ΒΌ cups vegetable stock and a pinch of salt. Cover and cook at high pressure rice setting 15 minutes. Allow to natural vent and keep covered off heat until ready to serve.
In a small bowl, combine scallion whites, vinegar, and a pinch of salt; set aside to pickle. In a separate small bowl, combine sesame oil, soy sauce, 2 tbsp sugar 2 tsp sriracha
Fluff rice with a fork and season divide between 4 bowls. Arrange carrot, mushrooms, zucchini and bell pepper on top.
Quickly fried up an egg sunny side up individually with a drizzle of olive oil, to set on top of each a plate as a garnish. Top with extra sriracha, scallion greens and remaining sesame seeds.