To begin, you'll need to cook the rice in a rice cooker or on the stove. You can substitute Japanese or Korean rice with brown rice if you want it a little bit textured and nutty.
Wash and peel the cucumbers and carrots. Cut them into 1/8" x 2 inches.
Soak carrots and cucumbers into a salted water, fully submerged for 5 mins.
Blanch washed spinach for 2 minutes. Then, season with 2 tsp sesame oil, 1 tsp salt and a dash of sesame seeds.
Blanch washed bean sprouts for 2 minutes. Then season with 2 tsp sesame oil, 1 tsp salt and a dash of sesame seeds.
Assemble the ingredients in a bowl starting with the rice as a base. Then arrange the veggies, contrasting different colors.
Add sunny side up egg at the center. (optional: add stir-fried minced beef or strips)
Add a teaspoon of gochujang sauce (Korean red chili paste) and drizzle sesame oil to the rice dish or sprinkle sesame seeds. Enjoy while the rice is hot.
Servings 2