Reis mit Ei & unkonventionellen Gurkensalat

By Lille Hoyer

Rice with egg & unconventional cucumber salad

Simple yet sophisticated. This interpretation of the classic cucumber salad is a quick and easy way to bring variety to the table.


  • 250g sushi rice
  • 260ml water
  • 2 cucumbers
  • 1 red chili pepper
  • 1 bunch of coriander
  • 2 tbsp soy sauce
  • 1 red onion
  • 4 tbsp sesame seeds
  • 4 tbsp honey
  • 1/2 tsp fresh ginger (grated)
  • 6 tbsp rice wine vinegar
  • 2 tbsp sesame oil
  • Sugar
  • Salt
  • 4 eggs size L
  • milk
  • Ghee/clarified butter

And so it goes:

  • Wash the sushi rice and mix it with 260ml cold water. VERY IMPORTANT: The lid must be on the pot. When steam rises, let it boil fully for three minutes, then turn it off and let it steep for 14 minutes with the lid closed. Stay away from the lid, really, otherwise it won't work.
  • Mix three tablespoons of rice vinegar with half a teaspoon of sugar and salt, add to the rice and mix well. Grate or slice the cucumber, as desired. Now peel the red onion and cut it into cubes. Finely chop the chilli and coriander and grate the ginger. Mix rice wine vinegar, soy sauce and honey. Then add the cucumber, onion, coriander and chili and mix everything well.
  • Crack four eggs, add a good splash of milk, and season lightly with salt. Put ghee or clarified butter in a pan and heat it up. Add the egg mixture and make scrambled eggs.
  • Put the rice in a bowl, top it with cucumber salad and egg, and enjoy!