1. Preheat your oven or air-fryer for the chicken tenders.

2. For the teriyaki sauce, whisk everything together in a microwave safe bowl along with 2 Tbsp cold water. Microwave for 1-2 minutes, stirring half-way through, until glossy and thickened. Set aside to serve.

3. Add the rice, 2 ¼ cups boiling water and ½ tsp fine salt to a medium pot. Bring to a simmer over high heat. Cover the pot with a lid, reduce heat to minimum and cook for 15 minutes. Remove from heat and leave to steam, still covered, for a further 5 minutes. Fluff rice with a fork. Whisk the vinegar and sugar together in a small bowl until the sugar has dissolved, then stir it through the rice. Set aside, covered, to serve.

4. While the rice cooks, cook the panko chicken tenders according to packet instructions until golden and cooked through. Cut into 2cm thick pieces.

5. Toss the cabbage, carrot and spring onion together in a large bowl with a pinch of salt.

6. Serve the rice, chicken and salad in bowls topped with the teriyaki sauce and sesame seeds.