Begin by cooking the rice. Place the rice in a medium-sized pan and cover with cold water. Bring to the boil, then reduce the heat to a simmer and cook uncovered for 20 minutes

Meanwhile, place the vinegar, 2 tbsp water and sugar in a small pan and cook over a medium heat for 4–5 minutes or until the sugar has dissolved

Place the cooked rice in a bowl and combine with the vinegar mixture and spring onions. Season to taste and set aside

In a small bowl, toss together the seaweed, sesame oil and half the toasted sesame seeds. Set aside until ready to assemble

To make the pea purée, bring a medium-sized pan of salted water to the boil. Add the peas, lower the heat and simmer for 10–15 minutes

Strain and blend the mixture with a handheld or stand-alone blender until you have a smooth purée. Adjust the consistency with the milk until a slightly loose, dropping consistency. Stir through the wasabi and season to taste. Keep warm

In two bowls or bento boxes, spoon in the rice and top with the mango slices, grated carrot, seaweed, cucumber and the alfalfa sprouts. Add a dollop of pea purée, sprinkle over any remaining sesame seeds and serve