• Rinse and drain white rice. • Add the water to a medium saucepan and bring to the boil. • Add rice, stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove 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 peak!

• Meanwhile, grate carrot. • Roughly chop cucumber. • In a large bowl, combine carrot, cucumber, mixed salad leaves and sesame dressing. Toss to combine. Season to taste.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Add teriyaki sauce and brown sugar, and toss to combine.

• Divide rice between bowls. • Top with Japanese sesame salad and teriyaki prawns. Spoon over any remaining teriyaki sauce. • Garnish with mixed sesame seeds. Serve with pickled ginger on the adults portion. Enjoy!