Cook the rice according to directions. Boil sugar, rice vinegar and water. Mix and season the rice with sugar and vinegar mixture.
Slice the cucumber and carrots thinly (preferably with a mandolin or peeler) and boil for about 15 seconds. Drain and season with rice vinegar, sugar and finely chopped chilli.
Marinate Quorn Fillets in honey, soy sauce, and grated garlic. Grill or fry the fillets for about 4-5 minutes on each side.
Fry the eggs on one side.
To serve, place the rice in the bottom of a large, deep bowl. Distribute the Quorn Fillets and vegetables in small piles including the pickled carrot and cucumber on the rice and add the egg on top, if using. Add the kimchi and sprouts. Lastly, sprinkle with sesame seeds and serve with extra chili sauce if desired.