Cook rice according to the directions on the package, and set aside.

In a pan over medium heat, add the jackfruit, garlic, tamari, coconut sugar, red chilli flakes and lime juice. Stir until well combined and use a wooden spatula to break up and shred the jackfruit. Cook for 15 minutes, or until the jackfruit is soft. Once it is done, add the sesame oil and remove from heat.

Plate the rice, and add the cucumber, carrots, kimchi and jackfruit. Top with sesame seeds and diced green onion.