Fill and boil your kettle. Rinse the rice with cold water and tip it into a small pan. Pour in 200ml boiling water and add a pinch of salt. Pop on a lid, bring to the boil then turn the heat right down and gently simmer for 25 mins till the water has been absorbed and the rice is tender. Take the pan off the heat and set aside for 5 mins, lid on, to steam and finish cooking the rice.

Meanwhile, trim and peel the carrots, then use the peeler to shave them into ribbons, turning as you go. When you get down to the cores, finely slice them. Thinly slice the cucumber. Add the veg to a mixing bowl. Grate in the lemon zest and squeeze in the juice from 1 half. Add a good pinch of salt and scrunch together for 1-2 mins. Set aside.

Meanwhile, fill another small pan with hot water from the kettle. Bring it back to the boil, add the eggs and boil for 7 mins (or 8 mins for firm yolks). Drain the hot water out of the pan and add cold water to cool the eggs and stop them cooking.

Trim the roots and any ragged ends off the spring onions. Finely slice the white and green parts.

Stir 1 tbsp mirin into the pickled veg and add half the spring onions. Fluff the rice with a fork and divide it between 2 plates. Add the pickled veg and lemony brine. Peel and halve the eggs and add them to the plates.

Toast the sesame seeds in a dry frying pan on a medium heat for 2 mins. Top the salads with the seeds and the remaining spring onions to serve.