A delightful blend of warm and cold elements, this rice dish pairs buttery Japanese short-grain rice with a chilled cucumber sauce, tangy pickles, and soft-centered eggs. The contrasting temperatures and textures create a refreshing yet comforting meal that is perfect for a quick summer lunch or a simple weeknight dinner.
To prepare the dish, begin with the pickles. Slice 200g of baby cucumbers into rounds and place them in a heatproof bowl. Sprinkle with a teaspoon of flaky sea salt and toss well. In another bowl, combine 75ml of freshly boiled water with three tablespoons of caster sugar and white-wine vinegar. Pour this mixture over the cucumbers and let them pickle while you prepare the other components.
For the rice, rinse 200g of Japanese short-grain rice under cold water until the water runs clear. Drain well, then cook the rice in a rice cooker or a saucepan with 250ml of cold water and a pinch of salt. Bring to a boil over medium heat, reduce to the lowest setting, and cover. After eight minutes, remove from heat and let it sit, covered, for another ten minutes. Meanwhile, bring a saucepan of water to a boil and cook two medium eggs for seven minutes. Rinse them under cold running water and peel carefully.
The cucumber sauce is made by blending a large peeled and deseeded cucumber with 100g of crème fraîche, a generous pinch of flaky salt, and a garlic clove until smooth. Chill the sauce with an ice cube in the refrigerator to maintain its cool temperature. Drain the pickled cucumbers and toss them with a tablespoon of olive oil, a small handful of chopped fresh dill, and half a teaspoon of dried mint.
To assemble the dish, divide the warm rice between two bowls, adding 40g of soft salted butter to melt over the rice. Spoon the chilled cucumber sauce around the rice and top with the pickled cucumbers. Halve the eggs and place them on top, then finish with finely sliced spring onions, seasoning the eggs with salt and freshly ground black pepper. Serve immediately to enjoy the delightful contrast between the warm rice and eggs and the cool cucumber sauce and pickles, resulting in a light, flavorful meal that requires minimal effort.