Fill your kettle and boil it. Tip the rice into a bowl, cover with cold water and whisk for 1-2 mins till the water goes cloudy (this is the starch). Drain, rinse and tip the rice into a small pan. Add 200ml boiling water and a pinch of salt. Pop on a lid, return to the boil then turn the heat down very low. Gently simmer for 25 mins till the water is absorbed, then take off the heat and leave the rice to steam in the pan, lid on, for 5 mins.

Meanwhile, peel the ginger and garlic and finely grate both into a small bowl. Grate in the lime zest and squeeze in the juice. Finely chop the chilli (you can halve it and scrape out the seeds and white pith for less heat). Finely shred the mint leaves. Add the chilli and mint to the bowl. Stir in 2 tbsp tamari and 1 tbsp olive oil and set aside.

Trim and peel the carrot, then use the vegetable peeler to peel it into ribbons. When you get down to the core and can't peel any further, finely slice the core. Trim the courgette and peel into ribbons to match the carrot, slicing the seeded core.

Snap the woody ends off the asparagus, discard them then halve the asparagus tips. Trim the roots and any ragged green leaves from the spring onions. Thinly slice the spring onions.

Slide the sliced veg into a bowl and pour over the tamari dressing. Toss to mix. Divide the rice between 2 warm plates or bowls and top with the dressed veg to serve.