Cook the rice following the instructions on the package, but as a general rule of thumb, place the rice in a colander and rinse, mixing the rice, under cold water until the water runs clear. Leave the rice to soak in water for 15 minutes. Drain thoroughly.

Add the drained rice to a pot with 220ml (1 cup) of cold water and cover with a lid. Bring it to a boil, then simmer on low heat for 10 minutes. (lid on).

Take the pot of rice off the heat and leave it undisturbed (keeping the lid on) for 10 minutes.

In a small bowl, combine vinegar, sugar and salt. When the rice is cooked and rested, stir in the vinegar mixture, mixing it with a wooden spoon.

In the meantime, boil a whole kettle of water.

Place the thinly sliced red onion in a colander. Slowly pour boiling water over the onion in the sink - this removes the ferocious raw onion flavour.

Place the drained onion in a small bowl with rice vinegar, sugar, a pinch of salt and black pepper. Mix well and set aside.

In a small bowl, mix the mayonnaise, sesame oil and 1-3 tbsp of water (you want it of drizzleable consistency).

Cut your chicken in half lengthwise to create two thin slices. Heat oil in a large frying pan over medium heat. Add the chicken and cook it for 3-4 minutes on each side (depending on the thickness of your chicken breast) until cooked through.

Add the teriyaki sauce and a tablespoon of water to the pan and cook for another minute, spooning the sauce over the chicken breast steaks. Take them out of the pan and onto a chopping board, and slice them into thin strips.

Divide the seasoned rice between bowls. Top it with drained pickled red onions, pineapple chunks, edamame beans, julienned carrots and bell pepper slices. Place a sliced chicken breast on top. Drizzle everything with sesame mayo and scatter some sesame seeds on top. Enjoy!