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Rinse the rice until the water runs clear, then add to a saucepan with the water. Bring to the boil, cover, and simmer over a low heat for 10 mins. Remove from the heat and leave to steam, lid on, for 5 mins. Fluff with a fork and keep warm.
Pat the cod dry with kitchen paper and season well with salt. Dust the top side of each fillet lightly with the cornflour.
Heat the olive oil in a non-stick frying pan set over a medium-high heat. Add the cod, cornflour-side down, and cook undisturbed for 6–8 mins until golden and crispy. Flip and cook for 1–2 mins more until just cooked through. Set aside.
Peel and finely slice the garlic. Peel and finely slice the ginger. Thinly slice the spring onion.
Melt the butter with the sesame oil in a small saucepan over a medium heat. Add the garlic, ginger and dried chillies, and cook for 1–2 mins until just golden. Pour the hot butter mix over the spring onion in a bowl and let it sizzle and wilt. Stir in the toasted sesame seeds, then season with salt, pepper and a splash of Maggi Seasoning or soy sauce.
Wilt the spinach in a separate pan with a splash of water and a pinch of salt, then drain.
Divide the sushi rice between bowls, add the spinach, and top with the crispy cod. Spoon over the sesame butter sauce. Finish with fresh coriander leaves and a wedge of lime.