Rinse rice under cold water until water runs clear.

Place rice in a pot with double the amount of water (2 cups per 1 cup of rice)."

Bring to a boil, then cover and reduce to low heat. Simmer for 12–15 minutes until water is absorbed.

Turn off heat and let sit for 5 minutes, then fluff.

Fill a pot with 1 cup of water per egg and bring to a boil.

Lower to medium heat, add eggs, and cook for 6 minutes for soft-boiled.

Transfer eggs to cold water for 2–3 minutes, then peel.

Add rice to a bowl, top with cucumber, green onions, and parsley.

Slice eggs in half and place on top. Drizzle soy sauce and sprinkle black pepper.