Preparation:

Start by making the rice. To do this, wash the rice under cold water until the water runs clear. Then measure out 2 dl of water and let the rice boil. Reduce the heat and cook the rice, covered, for 15-20 minutes. Remove the lid from the pot and let the rice stand for about 5 more minutes. Then add the rice vinegar to the rice and stir. Cool completely. 

Boil the quail eggs for 2 minutes and 40 seconds. Use a timer. Cool them under cold water. Peel the eggs. Mix a little soy sauce with the ponzu sauce and then add the quail eggs to marinate for a couple of minutes. 

Mix the chopped pineapple and cucumber with the wakame seaweed. Season with the ponzu sauce and lemon juice. 

Fry the king prawns in oil on a pan until they have changed color. Remove from the pan and mix with a couple of spoonfuls of ponzu sauce. 

Place the rice on a plate or in a bowl, arrange the pineapple and cucumber salad on top and add the shrimp. Halve the eggs and add them as well. Drizzle the bowl with poke sauce or unagi sauce. Finish with sesame seeds and sprouts.