Boil ⅓ cup water + 1 tbsp oil in a small skillet; add gyozas flat side down + cover, cook over medium 5-6 min until water evaporates + bottoms are crispy

Heat 1 tbsp oil in skillet over med-high + cook Superblend with salt/pep 3-5 min until tender, stirring minimally to ensure browning

Wash + thinly slice ½ cucumber; add 2 tsp oil + 1 tbsp liquid from the pickled onion package to a small bowl, season with salt/pep + whisk until emulsified; toss cucumbers + 1-2 tbsp onions with dressing

Tear corner of grains to vent + heat in microwave 90 sec (careful—it'll be hot!); if using a skillet, warm 2 min with 1 tbsp water

Divide all between bowls; drizzle gyoza sauce onto dumplings