Peel the kiwi, halve lengthways and then chop into 1cm chunks. Halve the chilli lengthways, deseed, then finely chop.
Trim and thinly slice the spring onion. Zest and halve the lime.
Pop the kiwi, chilli and spring onion into a bowl and squeeze in the lime juice and olive oil for the salsa (see ingredients for amount). Season with salt and pepper, mix together then set aside.

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Halve the sugar snaps lengthways down the middle. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the sugar snap peas and stir-fry until tender, 2-3 mins.
Stir in the garlic and cook for 1 min, then pop the sugar snaps into a bowl and cover with foil to keep warm.

Return the pan to a medium-high heat and add a drizzle of oil.
Once hot, add the prawns. Season with salt and pepper and cook for 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.

Remove the pan from the heat and add the teriyaki sauce to the pan. Gently toss to combine and coat the prawns in the sauce. Remove the pan from the heat and add the teriyaki sauce to the pan. Gently toss to combine and coat the prawns in the sauce.

Fluff up the rice with a fork and stir through the lime zest.
Share the rice between your bowls, then serve the teriyaki prawns, kiwi salsa (including the juices) and sugar snaps in separate sections on top. Enjoy!