Reheat the rice following pack instructions.

Defrost the edamame and spinach in the microwave. Once thawed, squeeze out as much moisture as you can from the spinach and set aside.

Thinly slice the spring onions. Add them to a bowl with the sesame seeds, sesame oil, soy sauce, rice vinegar, the juice of the lemon and the honey. Stir well and taste, you can tweak with more soy sauce or honey if needed.

Peel and chop the mango into 2cm chunks. Toss with the defrosted spinach, edamame and sesame dressing until everything’s well coated. Set aside.

Mix the mayonnaise, sriracha and soy sauce in a bowl, and add the prawns, tossing to coat them all. Squeeze the juice of the lemon, season with black pepper, and taste to check the heat and salt levels.

Divide the rice between bowls or containers. Top with the spicy prawns and spoon over the mango-edamame salad, sprinkle over some extra sesame seeds and get stuck in!