Preheat the oven to 425 degrees.\nRinse rice in a fine mesh strainer with cool water for about 30 seconds, until the water runs clear. Drain well until mostly dry. Add rice, 1 ⅓ cups cool water and 1 tsp salt to a pot. Bring to a boil, then reduce the heat to a low simmer. Cover and let simmer for about 10 minutes, until the water has been absorbed. Remove from the heat and let sit, covered, for about 10-15 minutes more. Fluff with a fork and set aside.\nMeanwhile, toss broccoli with 2 Tbsp olive oil, ½ tsp salt and a pinch of red pepper flakes, if desired. Spread in a single layer on a parchment-lined baking sheet. Roast for 15-20 minutes, flipping once halfway through, until the broccoli is lightly-browned and crispy.\nSpoon cooked rice onto plates and topped with roasted broccoli. Drizzle each portion with Tokyo sauce (about 1 Tbsp each) and top with crushed peanuts. Serve warm.