Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Roughly chop the peanuts. Halve the cucumber(s) lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the sliced cucumber(s), sliced green tops of the scallions, and ponzu sauce; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally. Taste, then season with salt and pepper if desired.

In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage; break the meat apart with a spoon. Cook, without stirring, 5 to 6 minutes, or until lightly browned. Add the sliced white bottoms of the scallions, sliced bok choy, and soy sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the bok choy is softened and the sausage is browned and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

In a bowl, combine the dressing, vinegar, and hoisin sauce. Serve the cooked rice topped with the cooked sausage and bok choy and sauce. Garnish with the marinated cucumber(s) and chopped peanuts. Enjoy!