Nutty and sweet black forbidden rice paired with the creamy warm sweet potato all encased in a crunchy cucumber shell is not something to be missed.
These are not that difficult to make; but it is crucial to have a blend of forbidden and glutinous (sticky) rice otherwise it'll be too loose and won't adhere to the cucumber. I used a 1:1 ratio. You'll still get the chew of the black rice while introducing a sticky sweet flavor from the glutinous rice.. Salt is optional, but personally I love a salty/sweet combination. For sweet potatoes I used both regular and purple, mostly for more color. I also added green beans, because my mom had them prepared for dinner anyway. You really can't go wrong!
Sweet Potato and Forbidden Rice Cucumber Rolls
Forbidden & glutinous rice mix
Cooked sweet potato, sliced into small chunks
Veggies: carrots, avocado, green beans, etc.
Toothpicks to hold together
Cook rice according to package instructions. Add a pinch of salt if desired. (We used a pressure cooker, and it took around 20 minutes.)
Split cucumber in half lengthwise, and shave thin strips from the center.
Spread rice as best you can evenly on the cucumber, not too thickly or it won't hold together. Add a couple pieces of sweet potato and any other veggies you are using to the top edge, then roll towards you. Try to keep the rice in place as you roll (this is why using a blend is so important, otherwise it'll fall apart) and secure with a toothpick.
Repeat with other cucumber slices.
Takes some work but it's worth it!