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Ingredients

0 of 12 gathered

• 1 1/4 cups minced scallions, both green and white parts (from a 4-ounce bundle)
• 2 tablespoons minced or finely grated fresh ginger
• Neutral oil (such as grapeseed, safflower, or sunflower)
• 1/4 cup sherry or rice wine vinegar
• Fine sea salt
• About 1 heaped cup julienned or coarsely grated carrots (from about 8 ounces fresh)
• 8 ounces small (Persian-style, about 2) cucumbers, thinly sliced
• 3 cups cooked, cooled rice (my favorite here is short-grain brown or white)
• 4 eggs
• Soy sauce or tamari (to serve)
• Toasted sesame oil (to serve)
• Sriracha, gochujang or another hot sauce of your choice (to serve)