Heat the sesame oil over a medium heat and add the onion. Fry for 10 minutes until softened and beginning to crisp. Add the garlic and cook for another minute. Add the jackfruit, gochujang, rice vinegar, soy sauce, sugar, BBQ sauce and 75ml water. Bring to a simmer and cook for 30 minutes.
Heat the oven to 220°C/430°F. Spread the jackfruit on a lined baking sheet and place in the oven. Cook for about 15 minutes until beginning to crisp.
While the jackfruit cooks cook the rice according to packet instructions. Whisk together the sriracho mayo ingredients.
Assemble the bowls by splitting the rice between 4 bowls and topping with the jackfruit, red cabbage, kimchi, avocado slices, spring onion and sesame seeds. Drizzle with the mayo.
Nutrition information is an estimate and will vary depending on the ingredients used.