Cucumber Rice Bowl

Steps

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1. 1
   Wash the cucumber thoroughly and cut it in half lengthwise, then cut each half in half again to create four quarters. Chop the cucumber into small pieces while maintaining its crisp texture.
   ▶ ≈0:15
2. 2
   Beat two eggs well.
   ▶ ≈0:29
3. 3
   Lightly drizzle cooking oil in a pan and heat over medium. Gently scramble the eggs to keep them moist and fluffy rather than completely dry.
   ▶ ≈0:44
4. 4
   Prepare a large bowl and add half a bowl of cooked rice to it.
   ▶ ≈0:51
5. 5
   Mound the chopped cucumber high on top of the rice like a mountain.
   ▶ ≈0:59
6. 6
   Make the dressing by combining one tablespoon of soy sauce, one tablespoon of vinegar, and one tablespoon of oligosaccharide. Add a generous two tablespoons of sesame oil and mix well with plenty of sesame seeds.
   ▶ ≈1:05
7. 7
   Pour the dressing evenly over the cucumber.
   ▶ ≈1:19
8. 8
   Top with the scrambled eggs and sprinkle with seaweed flakes for added flavor and aroma.
   ▶ ≈1:26
9. 9
   Mix all ingredients together thoroughly. The fresh, crisp cucumber combined with the nutty aroma of sesame oil creates an amazingly delicious flavor.
   ▶ ≈1:32