1
Cook the rice in simmering water for 22 to 24 minutes.
2
When the rice is tender, drain and rinse under cold water.
3
While the rice cooks, rinse and prepare the produce. Peel and mince the garlic. Slice scallions, separating white bottoms from the green tops. Small dice the zucchini.
5
Halve the cucumber lengthwise, scoop out and discard the seeds, then small dice the cucumber.
6
Cook the zucchini with the garlic and white bottoms of the scallions in 2 teaspoons oil over medium high heat, seasoning with pepper and onion powder.
8
Cook 3 to 5 minutes, stirring occasionally, then transfer to a large bowl to cool slightly.
9
Add the rice, cucumber, and rice vinegar to the bowl of cooked zucchini. Stir to combine, and season as desired. Divide between 3 plates and garnish with the green tops of the scallions.