Calamari teppanyaki

Ingredients

• 1 1/2 cup (300g) white medium-grain rice
• 3 cups (750ml) water
• 1 kilogram calamari rings
• 1 tablespoon peanut oil
• 1 fresh small red thai chilli, chopped finely
• 1 teaspoon finely grated lemon rind
• 1 clove garlic, crushed
• 2 tablespoons drained pickled pink ginger, sliced thinly
• 6 green onions, sliced thickly
• 2 lebanese cucumbers (260g), seeded, chopped finely
• 3 fresh small red thai chillies, chopped finely, extra
• Lemon soy dipping sauce
• 1/4 cup (60ml) rice vinegar
• 1 tablespoon white sugar
• 1 tablespoon japanese soy sauce