Cook jasmine rice according to package instructions and set aside.

Slice the halloumi into thick strips.

In a shallow dish, mix flour, paprika, and a pinch of salt.

In another shallow dish, beat the eggs.

Dip the halloumi strips into the flour mixture, then into the beaten eggs, and back into the flour mixture for a double coating.

Heat vegetable oil in a frying pan over medium-high heat.

Fry the halloumi strips until golden brown on both sides, about 2-3 minutes per side. Place on paper towels to drain excess oil.

In a small saucepan, heat the katsu sauce over low heat until warmed.

Serve the halloumi katsu alongside the jasmine rice. Drizzle katsu sauce over the halloumi and rice.

Garnish with sesame seeds, if desired.