Add the carrot and radish cut into matchsticks to a large mixing bowl. Sprinkle with the salt and stir with your hands to coat. Let it sit for about 30 minutes or until the radish matchsticks can bend and a lot of water has been drained.
Drain and rinse the radish and carrots under cold water. Transfer to a bowl or a large glass jar.
To prepare the brine: combine the sugar, white vinegar, and warm water. Stir until the sugar has been dissolved. Pour the brine over the carrots and radish, they should be fully covered. Cover with the lid.
Transfer to the refrigerator and let marinade for at least 4 hours. Pickles are even better the next day and will keep for up to 1 week.
Rinse the sticky rice under cold water and transfer to a small glass or ceramic bowl. Cover with the 2/3 cup of water.
Pour 2 cups of water into the Instant Pot liner. Add the steamer rack and place the bowl of rice on top.
Close the lid and set the steam release to the Seal position. Press the "Pressure Cook" button and set the time to 12 minutes. It will take a few minutes for the Instant Pot to start.
After 12 minutes, wait 5 more minutes before releasing the pressure manually. Remove the bowl of sticky rice from the Instant Pot and let it cool a few minutes.
In the meantime, heat the 2 tablespoons of oil in a small saucepan. Once hot, add chopped green onions and sautée 2-3 minutes. Remove from heat and let it cool.
Spread the sticky rice into a 1-inch thickness on a large serving plate.
Mix the vegan paté with the vegan mayo and spread it evenly on top of the rice. Top with about 1/2 cup of pickles, the sausage patty slices (or your plant-based protein of choice). Next, sprinkle with the vegan meat floss, sautéed green onions, and chopped chili if using. Top with roasted peanuts and serve immediately!
This savory sticky rice is best enjoyed the same day.