• Note: Remember that this recipe requires soaking the rice one day before steaming.

Cook the rice

• Rinse the rice. Add the rice to a small bowl and cover it with water. Stir using your hands to rinse it – the water will turn cloudy as the rice releases some starch. Strain it using a fine-mesh colander. Repeat the process until the water is almost clear.
• Soak it. Transfer the rice back into the bowl and cover with cold water (about 1 inch above the top of the rice is enough – the rice won’t expand during soaking). Cover the bowl with plastic wrap and allow the rice to soak for at least 6 hours, preferably overnight.
• Assemble a steamer. Pick a deep pot that can fit under your bamboo steamer basket. Fill the pot with about 2 cups of water and bring it to a boil. Line the bamboo steamer basket with a damp cheesecloth that just slightly overhangs the sides of the basket (you don’t want it to catch the flames).
• Steam the rice. Drain the soaked rice and transfer it to the lined bamboo basket. Spread the rice into an even layer. Place the bamboo basket over the pot of boiling water and steam for about 25 minutes, stirring once halfway through steaming. Note: I cook mine for 25 minutes as I prefer soft sticky rice, but if you like a more chewy texture, steaming for 20 minutes should be enough. While the rice is steaming, prepare the toppings (see below).

Prepare the toppings

• Rehydrate the preserved radish: Add the preserved radish to a small bowl and cover it with cold water. Allow the radish to soak for 30 minutes. Next, drain it and squeeze it to remove the extra moisture. Set aside.
• Sauté the green onions: Heat a tablespoon of oil in a pan over medium heat. Once hot, add the chopped green onions and cook for 30 seconds. Remove from the heat and set aside.

  Tip: Don’t discard the green onions infused oil! Drizzle it over the rice later to add flavor.

Assemble

• Divide the rice. Once the rice is cooked, divide it between two serving plates. Drizzle about 1 teaspoon of soy sauce over each plate of rice.
• Add the mayo. Evenly spread a tablespoon of mayo on top of the rice. At this point, you can also add vegan pâté and/or chili paste or chili sauce if you want it spicy.
• Add the vegetables. Next, add the preserved radish and a few radish and carrot pickles on top of the sticky rice.
• Garnish. Finally, add the sliced vegan bologna, fried onions, vegan meat floss, sautéed green onions, and cilantro. Enjoy immediately while the rice is still hot!