| OWL Venice

Asian Cucumber Salad with Black Rice

Servings: 4 servings | Total Time: 30 minutes 

with rice vinegar, coconut sugar, sesame oil, coconut aminos and white/black sesame seeds served with black rice (cooked in chicken or vegan broth)

 Asian Cucumber Salad Ingredients


  • 1 cup black rice
  • 2 cups OWL Venice broth
  • 8 Persian cucumbers
  • ½ tsp sea salt
  • 1 tbsp coconut sugar
  • 1 tbsp sesame oil
  • 2 tbsp coconut aminos
  • 1 ½ tbsp rice vinegar
  • 1 tbsp furikake seasoning or toasted sesame seeds


  1. Rinse your rice with water and add to a small pot. Pour in the broth and bring to a simmer. Cover and let cook for 30 minutes.
  2. Cut your cucumbers one at a time by resting them between two chopsticks. Make several diagonal cuts on one side and then several horizontal cuts on the other side. The cumber should make a slinky shape. 
  3. Add your cucumbers to a large bowl and toss with salt. Set them aside for 20 minutes and let the water drain from the cucumbers.
  4. Make the dressing by whisking together the sugar, rice vinegar, coconut aminos and sesame oil. Add the cucumbers drained from the water and toss. Let the cucumbers marinate in the dressing.
  5. Serve with the black rice and season with the furikake seasoning or sesame seeds. Pour remaining dressing onto the rice.


OWL Venice Asian Cucumber Salad with Black Rice

Claire Sporck

Claire Sporck

Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!

In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.

Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.