In a medium saucepan, bring the water (for the rice) to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, finely chop the garlic (or use a garlic press). Thinly slice the spring onion. Thinly slice the cucumber. Roughly chop the tomato. Thinly slice the long red chilli (if using). Roughly chop the coriander. Grate the carrot (unpeeled). Slice the pork loin steaks into 1cm strips. Heat a large frying pan over a medium-high heat. Add the mixed sesame seeds and toast, tossing occasionally, until golden, 2-3 minutes. Transfer to a plate.

In a small bowl, combine the miso paste (see ingredients list), garlic, soy sauce, rice wine vinegar, brown sugar and water (for the sauce).

In the large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add 1/2 the pork strips and cook, tossing occasionally, until just cooked through, 2-3 minutes. Transfer to a plate and repeat with the remaining pork. Return the pan to a medium heat, add the miso sauce and cook, stirring, until bubbling and thickened, 4-5 minutes. Return the cooked pork to the pan and turn to coat in the sauce.

Add the spring onion and mixed sesame seeds to the jasmine rice and stir to combine. In a large bowl, combine the mixed salad leaves, carrot, cucumber, tomato, crispy shallots and Japanese dressing. Toss to coat and season to taste with salt and pepper.

Divide the sesame rice between plates, top with the miso pork and spoon over any sauce from the pan. Garnish with the coriander and chilli (if using). Serve with the Japanese salad. TIP: For the low-calorie option, serve with 1/2 the rice