• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek

• Meanwhile, thinly slice carrot and zucchini into sticks. Chop broccoli (including stalk!) into small florets. Thinly slice garlic. • In a small bowl, combine sesame dressing and the mayonnaise.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and zucchini, until tender, 4-5 minutes. Add garlic and cook, until fragrant, 1 minute. • Transfer to serving bowls, season and cover to keep warm.

• While veggies are cooking, add broccoli and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave broccoli on high until just tender, 2-4 minutes. • Drain broccoli, then return to the bowl, season and cover to keep warm.

• Return frying pan to medium-high heat with enough olive oil to coat the base. • When oil is hot, cook crumbed basa in batches, until golden and cooked through, 2-3 minutes each side. • Transfer to a paper towel-lined plate and season with salt.

• To pan with rice, stir in the vinegar and sugar, until coated. • Slice fish if preferred. • Divide DIY sushi rice, crumbed fish and broccoli trees between plates with garlic veggies. • Serve with sesame mayo. Enjoy!