Sticky Rice Bun with Taiwanese Sausage (大腸包小腸)

Prepare rice bun

1. 1Rinse glutinous rice under cold water until water runs clear. Soak the rice in plenty of water for at least 4 hours or overnight, then drain.
2. 2Combine the soaked, drained rice and 1.25 cups water with 1/2 tsp salt in a rice cooker or heavy pot. Cook until the rice is tender and all liquid is absorbed.
3. 3While hot, fluff the cooked rice and stir in 1 tbsp vegetable oil to help grains bind. Let the rice cool slightly until safe to handle but still warm.
4. 4Line a small loaf pan or bowl with plastic wrap. Press the warm sticky rice firmly into the pan in three equal portions to create compact oval logs. Fold the wrap over and chill 15–30 minutes to firm up.
5. 5Remove the rice logs from the wrap and, using a sharp knife, slice lengthwise almost through each log to form a pocket for the sausage; keep one side attached so the bun holds together.

Pickle & sauce

1. 1In a small bowl, whisk rice vinegar, sugar and 1 tbsp soy sauce until sugar dissolves to make a quick pickling/sauce liquid.
2. 2Toss the sliced pickled cucumber and half the minced garlic in the vinegar mixture. Let sit at room temperature for 10 minutes to absorb flavors.

Cook sausage & assemble

1. 1Heat 1 tbsp oil in a skillet over medium heat. Grill or pan-fry the Taiwanese sausages, turning frequently, until browned and cooked through, about 8–10 minutes.
2. 2Wipe the skillet, add remaining oil and sear each rice bun pocket cut-side down until golden and slightly crisp, about 2–3 minutes per side. Press gently for even contact.
3. 3Open a rice bun pocket and insert a cooked sausage. Spoon some pickled cucumber and a little of the pickling sauce into the bun, sprinkle with chopped cilantro and remaining sliced garlic.
4. 4Repeat with remaining buns and sausages. Serve immediately while warm so the rice is chewy and sausage is hot.