Kimchi, fried egg and brown rice brekkie bowl

Name: Kimchi, fried egg and brown rice brekkie bowl
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Korean
Ingredients: 1 1/3 cups (200g) brown rice; 2 tbs rice wine vinegar; 2 nori sheets, cut into triangles; 1 1/3 cups (255g) kimchi (substitute store-bought kimchi); 2 avocados, cut into thick wedges; Fried eggs, toasted black & white sesame seeds, & baby shiso (optional), to serve; 100g salt flakes; 800g Chinese cabbage (wombok), halved, cut into 3cm-thick slices; 100g rice flour; 5 garlic cloves, finely grated; 4cm piece (20g) ginger, finely grated; 8 red radishes, thinly sliced; 1/2 bunch spring onions (white and green parts only), cut into 1cm-long pieces; 1/4 cup (60ml) soy sauce; 1/4 cup (60ml) fish sauce; 100g Korean chilli powder (gochugaru – from Asian food shops)