In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

While the rice cooks, wash and dry the fresh produce. Cut off and discard the root end of the bok choy; roughly chop. Halve the cucumber lengthwise, then thinly slice crosswise. If necessary, peel 1 clove of garlic. Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). 

While the rice continues to cook, in a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a dumpling sizzles immediately when added, add the dumplings in an even layer. Cook, without stirring, 3 to 4 minutes, or until golden brown. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 1 to 2 minutes, or until the dumplings are heated through and the water has cooked off. Turn off the heat. 

While the dumplings cook, in a bowl, combine the vinegar, sesame oil, and as much of the garlic paste as you’d like. Add the chopped bok choy and sliced cucumber. Drizzle with olive oil and season with salt and pepper; stir to combine. Serve the cooked dumplings over the cooked rice. Serve with the salad and ponzu sauce on the side. Enjoy!