Rinse the sushi rice in a colander until the water runs clear. Add the rice to a bowl and cover it with 2 cups of water; allow the rice to soak for 20 minutes. Drain the water from the rice.

Add the drained rice and 1¼ cups of fresh water to a small pot with a lid and set it over medium-high heat. Bring to a boil, then turn the heat down to the lowest setting and steam for 15-20 minutes or until the water has been absorbed and the rice is tender. Remove the pot from the heat and let the rice stand covered for 5 minutes. Remove the rice from the heat and tip it out onto a plate. Allow the rice to cool for 5 minutes.

Mix the vinegar, sugar and salt together, then pour it over the rice and use a spatula to fold the rice together.

Add the vinegar, sugar, salt and chilli flakes to a bowl and stir until the sugar has dissolved. Add the cucumber slices and leave to pickle for at least 20 minutes. The longer it pickles the better the flavour.

Set a small pot over medium heat and add a splash of oil. Add the garlic and ginger and fry for 2 minutes or until the garlic just starts to brown. Add the rest of the ingredients and whisk to combine. Bring to a boil, then remove the pot from the heat.

Cook the Fry’s Plant Based Popcorn Chick’n according to the packaging instructions. Once cooked, toss in the sauce.

Garnish with toasted sesame seeds and fresh coriander. Serve with sticky rice, pickled ginger, pickled cucumbers and extra sauce on the side.