1.Wash rice with cold water until water runs clear; drain well.
2.Combine rice, the water and sesame oil in 2.5-litre (10-cup) rice cooker; secure lid. Cook, stirring occasionally, about 15 minutes or until cooker automatically switches to keep warm; stand 15 minutes. Cool to room temperature.
3.Combine vinegar and sugar in small bowl; stir until sugar dissolves. Pour mixture over rice; mix well. Season to taste.
4.To make green chilli dressing; combine chilli, peanut oil and extra vinegar in small jug.
5.Serve rice topped with cucumber and carrot; drizzle with chilli vinegar mixture. Sprinkle with nori and sesame seeds.
Use kitchen scissors to cut nori into fine strips. Recipe not suitable to freeze.Note