Rub the cucumber with coarse salt, rinse, and trim the ends. Slice thinly using a potato peeler.

Sprinkle a small amount of flower salt on the cucumber slices and let them sit briefly to soften. Remove excess moisture before rolling.

Shred the crab sticks and mix with mayonnaise, mustard, and a dash of pepper.

Chop any unsuitable cucumber slices into thin strips and mix them with the crab stick mixture.

Combine vinegar, sugar, and flower salt to make pickling liquid. Microwave briefly to dissolve the sugar and salt faster.

Mix the pickling liquid into the cooked rice using a cutting motion to avoid crushing the grains.

Shape the rice into desired portions and wrap each with a cucumber slice. Adjust the shape for better presentation.

Arrange the rolls on a plate.