Place the sushi rice into a small saucepan with the water and a pinch of salt. Bring to the boil then cover tightly with a lid or a piece of foil and reduce the heat as far as it will go. Leave to cook gently for 20 minutes. Once cooked, leave to steam with the lid/foil on for about 10 minutes. Set aside to cool.
In a small bowl, mix the prawns with the gochujang paste, soy sauce and shaoxing rice wine. Leave to marinate whilst the rice cooks.
Whilst the rice is cooling, heat the oil in a wok or frying pan until shimmering. Add the prawns and cook on high heat for about a minute, until cooked through.
Serve the rice into bowls and top with the shredded vegetables, edamame beans, diced avocado and sliced spring onions. Top with the cooked prawns.
Mix all of the dressing ingredients together and drizzle over the top of the salad bowls. Finish with sesame seeds and chopped coriander leaves, if liked.
Gochujang is a spicy, intensely flavoured Korean chilli paste. If you can't find it, feel free to substitute another chilli sauce of your liking. But do try and find the gochujang as it is delicious!