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

• Meanwhile, thinly slice cucumber and radish into rounds. Thinly slice spring onion. Drain sweetcorn. Cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken, sweet soy seasoning, a drizzle of olive oil and a pinch of salt and pepper. • In a small bowl, combine sriracha and mayonnaise. • Heat a large frying pan over high heat. Cook corn kernels and sesame seeds until lightly browned, 4-5 minutes. • Transfer to a bowl, season and cover to keep warm. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

• When rice has 10 minutes remaining, return frying pan to high heat with a drizzle of olive oil. • When oil is hot, add chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • In the last minute of cook time, add ginger paste, tossing chicken to coat. TIP: Chicken is cooked through when it's no longer pink inside.

• While chicken is cooking, in a medium bowl, combine cucumber, radish, half the vinegar and a drizzle of olive oil. Season to taste. • To pan with rice, stir through the remaining vinegar and generous pinch of sugar, until rice is coated. • Divide cheat's sushi rice between bowls. Top with sweet-soy ginger chicken, dressed veggies and sesame corn. • Dollop with sriracha mayo. Sprinkle with spring onions to serve. Enjoy!