INGREDIENTS:

• 1 rice cup* rice, washed
• 1 rice cup water
• 1 pack (25 g) UFC Fun Chow – Kimchi dissolved in ½ rice cup water

• 4 – 5 pcs crabsticks, shredded
• 1/3 cup mayonnaise
• 1 – 2 tsp Jufran Sriracha Hot Chili Sauce (as preferred)

• Cucumber, thinly sliced
• Nori / Seaweed Sheets (optional)

*Note: Rice cup, commonly known as takal, is a 180 mL cup usually included with rice cookers.

PROCEDURE:

1. In a rice cooker pot, add water to washed rice.
2. Cover rice cooker. Plug and press cook.
3. While cooking, dissolve UFC Fun Chow Kimchi rice mix in water.
4. Once rice is cooked and in warm setting, add UFC Fun Chow Kimchi rice mix. Mix. Cover and cook in residual heat for 3 – 5 minutes.
5. Mix shredded crabsticks, mayonnaise and Jufran Sriracha.

Note: To easily shred crabsticks, roll one piece in the palms of your hands until its shreds loosen.

6. Evenly spread on top of rice. Cover and allow to set in residual heat for 3 – 5 minutes.
7. Eat and enjoy with nori and cucumber.