1 1/2 cups uncooked jasmine rice
1 (14 ounce) can coconut milk
1 1/4 cups water
1 1/2 teaspoons sea salt, divided
1 1/4 pounds large white prawns, peeled and deveined
1/2 cup teriyaki sauce (such as Mr. Yoshida's®)
1 pound fresh asparagus, trimmed
1 tablespoon sesame oil
freshly ground black pepper to taste
4 scallions, thinly sliced
2 tablespoons toasted sesame seeds
2 tablespoons teriyaki sauce (such as Mr. Yoshida's®)
Preheat an outdoor grill for high heat and lightly oil the grate.
Rinse rice in cold water until water runs clear. Drain and combine with coconut milk, water, and 1 teaspoon salt in a pot and bring to a boil over high heat. Cover; reduce heat to low and simmer until tender, about 12 minutes. Fluff rice with a fork.
Mix prawns and 1/2 cup teriyaki sauce together in a bowl until well coated.
Toss asparagus with remaining 1/2 teaspoon salt, sesame oil, and black pepper. Lay on 1 side of the grill; cook until tender, about 3 minutes. Flip. Add prawns to the other side of the grill. Grill shrimp until opaque and asparagus is lightly browned, 3 to 4 minutes more. Transfer to a platter.
Divide the rice between 4 plates. Top with prawns and asparagus. Sprinkle scallions and sesame seeds on top. Drizzle 2 tablespoons teriyaki sauce on top.