Wash the rice to remove excess starch until the water stays clear. Cook the rice with 1 1/2 cups water on medium heat until the water has been absorbed.

Transfer the rice to a bowl and let it cool down. Once cool, add the salt, sugar and brown rice vinegar and give it a mix.

Drain and rinse the jackfruit, remove the core of the jackfruit (harder triangular piece) for a better texture, and add the jackfruit to the pan. Pan-fry it for about 4 minutes, 1/2 tablespoon of teriyaki sauce and the water, give it a good mix and let it simmer with the lid off until the water has been absorbed (about 15 minutes).

Use two forks to shred the jackfruits and to create this typical "pulled"-look!

Pour over 2 tablespoons of teriyaki sauce, give it a good mix, add salt to taste. Let it cook for another minute.

Cook the spinach on low heat until wilted. Sprinkle with salt.

Assemble your bowl. Add the rice on the bottom, place the pulled teriyaki jackfruit, spinach, pickled ginger and wakame on top and sprinkle with black and white sesame seeds.