Set a lidded pan over high heat. Add your rice and a pinch of salt. Toast briefly. Cover the rice with water by 1 cm. Cover. Simmer for 25 mins till the water’s absorbed. Remove from the heat, leaving the lid on for 5 mins. At end should say finely chop the parsley. Fold through the rice.
Run a peeler along your carrots to make long, thin ribbons. Thinly slice your cucumber. Place in a bowl with the lemon zest and 1 tbsp sea salt (you’ll be rinsing most of it off). Scrunch the salt into the veg till it releases liquid. Put a bowl on the veg to submerge it in the liquid. Set aside.
Boil the eggs for 7 mins. Rinse under cold water. Peel.
Thoroughly rinse the pickling veg. Toss with the brown rice vinegar. Arrange the veg in a bowl.
Press your rice into a small ramekin rubbed with oil, then gently invert it on the bed of veg. Halve your eggs and place them alongside.
Toast your sesame seeds and scatter them over the top, along with the reserved parsley.