[Korean] Cucumber rice rolls with mock crab

This is a refreshing finger food for summer. The freshness of cucumber goes well with the salty taste of the mock crab topping.


Cucumber rice rolls with mock crab (serves 3)
   Korean Name : oh-ee-cho-bop
   cucumber : oh-ee
   sushi rolls : cho-bop

 



Ingredients
2/3 cup rice
1 cup water
2 cucumber
5~6 oz mock crab, shred
1tsp salt (can add more to taste)
1.5 Tbsp apple cider vinegar
2 tsp sugar
1Tbsp sesame seeds
2Tbsp onion finely chopped
1Tbsp relish
1tsp lemon juice
1Tbsp miracle whip
a pinch of ground pepper
[optional]toothpicks

Cooking Instructions
1. Bring 2/3 cups of rice to a gentle boil in 1 cup of water. After it starts to boil, simmer till the water is reduced.


2. Mix cooked rice with 1tsp salt (can add more to taste), 1.5 Tbsp apple cider vinegar, 2 tsp sugar, and 1Tbsp sesame seeds when the rice is still hot, and set aside.

3. Cut cucumber into thin strips as shown in the picture below.


4. Shape mixed rice into 1 inch diameter balls.

5. Wrap rice balls with cucumber strips. If you want to keep them together better, poke toothpicks through them.


6. For topping, mix shredded mock crab, 2 Tbsp of chopped onions, 1 Tbsp or relish, 1tsp of lemon juice, 1 Tbsp of miracle whip, and a pinch of ground pepper. Place the topping on the cucumber rice balls.


How to Serve
Put them on a serving plate as an appetizer or a side dish.