Japanese curry bowl with kumara, carrot, curried gravy, sticky rice, cucumber, sesame, spring onion and pickled ginger

Preheat oven to 190 degrees Celsius.

Place the rice in a small pot and wash under running cold water, until the water runs clear.

Strain off all the water, then add just over one and half times the amount of water to rice and a pinch of salt.

Bring to a boil, stir, then cover and cook on very low heat for 12 minutes.

Turn off and allow to sit, covered.

Peel the kumara and carrot. Cut into 2 cm cubes. Place in a bowl and toss with a little oil and a pinch of salt. Roast for 20 minutes, or until fully cooked.

Peel and mince the garlic.

Trim the root and a little stalk off the spinach, roughly chop, then wash.

Cut the cucumber in half lengthwise, then cut into half moons.

Thinly slice the spring onions, place in a bowl with the cucumber, toasted sesame. Finely chop the pickled ginger and add to the bowl.

Gently warm the gravy and whisk to bring it together.

Fry the garlic in a little oil, add the spinach, season with a little salt and a splash of soy sauce. Cover and allow to steam for a minute.

Strain the spinach before serving, if needed.

Serve the rice surrounded by roast vegetables and spinach, pour over the gravy, then top with cucumber salad.