Wash the rice four to five times till the water runs clear. Soak the rice for 30 minutes.
Sauté the vegetables separately on high heat until they have little bit of color on them. Add ginger and garlic to the spinach and mushrooms.
Separately, mix all the sauce ingredients together. Keep aside.
In a pot, add the soaked rice, water, salt. Place the vegetable on top of the rice with half if the sauce.
Bring the rice to a boil. Turn the heat to low cover and cook on low heat, covered for 10-12 minutes until the rice is cooked.
Turn the heat off and let the rice steam in pot for another 5 minutes.
Garnish with sesame seeds and spring onion.