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[Habanori x Cucumber] Enjoy this unique and flavorful rice ball featuring the crispiness of Dried cucumber and the rich aroma of Habanori seaweed, complemented by the savory touch of oyster sauce!

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Ingredients:

• Dried Habanori seaweed
• 1 cucumber
• 1/2 teaspoon sesame oil
• About 1 teaspoon oyster sauce
• 2 bowls of cooked white rice (about 240g)

How to:

1. Lightly toast the Habanori seaweed until it turns a beautiful green color. (About 20 seconds in a toaster oven at 200 degrees Celsius or by dry roasting in a pan.)
2. Cut the cucumber in half lengthwise and use a spoon to remove the seeds. Let the cucumber halves dry in the sun for about half a day.
3. Once dried, cut the cucumber halves into 1 cm square pieces. Heat sesame oil in a pan and stir-fry the cucumber for about 30 seconds, then mix in the oyster sauce.
4. Mix the warm white rice with Habanori seaweed and the cucumber mixture from step 3. Shape the mixture into rice balls, and it's ready to serve!