Soboro Don with Sushi Rice

Steps

1. a medium pot of salted water to the boil.
2. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid, reduce to lowest heat and cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. Whisk all egg ingredients in a small bowl and set aside. Heat peanut oil in a large, non-stick wok or fry-pan on medium heat. Cook ginger for 30 seconds, until fragrant. Add mince, increase heat to high and cook for about 3 minutes, breaking up with a wooden spoon, until cooked.
4. Add water, peas and carrot to pan and cook for about 3 minutes, until peas are bright green and tender. Stir through soy sauce and brown sugar and cook a further minute. Season to taste. Transfer mince mixture to a bowl and cover to keep warm. Set wok/pan aside.
5. While veggies are cooking, add broccoli to pot of boiling water, cover and steam for 2-3 minutes, until bright green and tender. Drain and toss with sesame oil (if using) or olive oil. Season to taste and cover to keep warm.
6. Wipe wok/pan clean and return to medium-high heat with a drizzle of oil. Add egg mixture, tilting the pan to spread evenly and cook for 1-2 minutes, until set. Fold in half, remove from pan and set aside. Add spinach and sesame seeds to pan and cook for about 1 minute, until wilted. Roughly chop omelette.
7. spoon ¾ cup of cooked sushi rice into one side of each bowl and fill remaining half with chicken, sesame spinach, broccoli and eggs. Top with pickled ginger (if using) and drizzle over sweet chilli sauce or soy sauce.