Set a pan over high heat. Add the rice and a pinch of salt. Stir for 2 mins to lightly toast. Cover the rice with 150ml boiling water. Put on a lid. Simmer for 25 mins till the water’s absorbed and the rice is tender. Remove from the heat, leave the lid on and steam for 5 mins.
While the rice cooks, run a peeler along the carrots to make long, thin ribbons. Thinly slice the cucumber. Place in a bowl. Grate in the lemon zest. Add 1 tbsp sea salt (you’ll be rinsing most of it off later). Scrunch the salt into the veg till it releases liquid. Lay a plate on top of the veg and weigh it down to squash them. Set aside.
Boil the eggs for 7 mins. Rinse under cold water. Peel.
Thoroughly rinse the salted veg. Toss with 1 tbsp brown rice vinegar. Arrange the veg in a bowl.
Finely chop the parsley leaves and stir most of it into the rice. Press the rice into a small ramekin rubbed with 1/2 tbsp oil, then gently invert it on the bed of veg. Halve your eggs and place them alongside.
Toast your sesame seeds in a dry frying pan for 2 mins then scatter over the top, along with the reserved parsley. Serve straight away.