Teriyaki chicken rice salad

Ingredients

• 1/2 cup (100g) sushi rice
• 3/4 cup (180ml) water
• 2 tablespoon rice vinegar
• 2 tablespoon teriyaki sauce
• 2 centimetre piece fresh ginger (10g), grated
• 1 cup (160g) shredded skinless cooked chicken
• 1 lebanese cucumber (130g), seeded, chopped finely
• 1 carrot (120g), cut into matchsticks
• 60 gram baby spinach leaves
• 2 teaspoon sesame seeds, toasted
• 1/2 sheet toasted seaweed (nori), shredded finely