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Combine all the ingredients for the kimchi cucumber salad, toss until coated and set aside.
Char the spring onions until blackened, then blitz together with butter, salt & pepper.
Add half of the butter mixture to cooked sushi rice and mix with the remaining ingredients until the cheese has melted.
Add the remaining butter to a pan, melt then add the rice in and press flat. Add a sprinkle of cheese on top & cook in the oven for 1-15 min until golden.
Heat a drizzle of oil in a wok over high heat.
Add the beef mince, plus salt & pepper & stir. Let the bottom side get golden.
Add the onion, spring onion & garlic and cook for 3–4 minutes until softened.
Add the sugar, sesame oil, soy sauce and cook until glossy and caramelised.
Transfer the crispy rice to a plate.
Top with the black pepper beef.
Spoon over the kimchi cucumber salad.
Finish with crispy shallots and charred lime cheek