Gomae Spinach Grain Bowl with Sesame Dressing and Rice

• 160 g Short-grain rice
• 250 g Spinach
• 3 tbsp Roasted sesame seeds
• 2 tsp Caster sugar
• 2 tbsp Light soy sauce
• 2 tsp Rice vinegar
• 1 tsp Toasted sesame oil
• 1 medium Cucumber
• 2 Spring onion

1. Rinse the short-grain rice in cold water until the water runs mostly clear. Tip into a saucepan, cover with fresh water, bring to the boil, then reduce to a low simmer and cover. Cook for 12 minutes, then take off the heat and leave covered for 10 minutes.
2. Bring a separate saucepan of water to the boil. Add the spinach and cook for 45 to 60 seconds until just wilted and bright green. Drain in a colander and rinse under cold water, then squeeze out as much water as you can.
3. In a mortar, grind the roasted sesame seeds until mostly crushed with a few whole seeds left for texture. Stir in the caster sugar, light soy sauce, rice vinegar and toasted sesame oil to make a thick, spoonable dressing. Taste and adjust by grinding a little more if you want it smoother.
4. Slice the cucumber into thin half-moons and finely slice the spring onion. Put the spinach in a bowl and toss with the sesame dressing until evenly coated. Divide the warm rice between two bowls and top with the dressed spinach, cucumber and spring onion.

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