Japanese-Style Omurice With Garlic & Shichimi Togarashi Prawns

Rinse your sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully

Add the drained rice with 200ml [300ml] [400ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min

Once the rice has had 15 min, remove the pot from the heat and keep covered

While the rice is cooking, combine your tomato ketchup and soy sauce in a bowl with 1/2 tsp [3/4 tsp] [1 tsp] sugar – this is your soy ketchup

Peel and finely slice (don't chop!) your garlic

Whisk your egg[s] and a splash of milk in a jug with a pinch of pepper – this is your omelette mix

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil and a knob of butter over a medium-high heat

Once melted, drain then add your king prawns, sliced garlic and shichimi togarashi (can't handle the heat? Go easy!) and cook for 4-5 min or until cooked through – these are your garlic & shichimi togarashi king prawns

Once cooked through, transfer the garlic & shichimi togarashi king prawns (reserve the pan!) to the pot with the rice

Add your vegetable stock mix and blanched peas and give everything a good mix up

Cover and set aside – this is your king prawn rice

Return the reserved pan to a medium-high heat with a knob of butter

Once melted, pour enough of the omelette mix into the pan in a rough circle to make 1 omelette blanket per person

Cook for 20 secs or until the omelette mix is cooked all the way through, then transfer to a small plate – this is your omelette blanket