Shrimp Poke With Pickled Radishes

Ingredients

• •6 whole red radishes, trimmed, thinly sliced
• •¾ cup white wine vinegar
• •3 tablespoons sugar
• •1 teaspoon crushed red pepper flakes
• •2 teaspoons kosher salt, divided, plus more
• •1½ cups short-grain sushi rice
• •1 tablespoon dried hijiki (seaweed)
• •1½ pounds large shrimp, peeled, deveined
• •1 medium shallot, finely chopped
• •¼ cup soy sauce
• •1 tablespoon gochujang (Korean hot pepper paste)
• •4 teaspoons unseasoned rice vinegar
• •1 tablespoon fish sauce
• •2 teaspoons honey
• •1 teaspoon toasted sesame oil
• •2 cups baby mizuna or arugula
• •2 teaspoons toasted sesame seeds

Cooking Instructions

1. 1.

   Place radishes in a small bowl. Bring white wine vinegar, sugar, red pepper flakes, 1/2 tsp. salt, and 3/4 cup water to a simmer in a small saucepan over medium-high heat and cook, stirring occasionally, until sugar is dissolved, about 5 minutes. Immediately pour brine over radishes and let cool. Cover and chill at least 2 hours.

   125 min

2. 2.

   Meanwhile, rinse rice until water runs clear (this removes surface starch and keeps rice from getting gummy). Combine rice and 1 1/2 cups water in a medium saucepan, season with 1 1/2 tsp. salt and let sit 30 minutes.

   30 min

3. 3.

   Bring rice to a boil. Reduce heat to low, cover, and cook until rice is tender, 18-22 minutes. Remove from heat and let sit (still covered) 10 minutes, then fluff with a fork; keep warm.

   32 min

4. 4.

   Soak hijiki in 1/2 cup cold water in a small bowl until softened, 10-12 minutes. Drain; set aside.

   12 min

5. 5.

   Bring a medium pot of water to a boil; season generously with salt. Add shrimp, cover pot, and remove from heat. Let sit until shrimp are cooked through, about 3 minutes. Drain and transfer shrimp to a bowl of ice water; let cool. Drain and pat dry; cut into 1/2" pieces. Set aside.

   10 min

6. 6.

   Whisk shallot, soy sauce, gochujang, rice vinegar, fish sauce, honey, and oil in a large bowl. Add reserved hijiki and shrimp to honey-gochujang dressing; toss to coat. Cover; chill 1 hour. Taste and season with more salt if needed.

   60 min

7. 7.

   Divide rice among bowls and top with shrimp mixture, drained pickled radishes, and mizuna. Sprinkle with sesame seeds.

   5 min

8. 8.

   Radishes can be pickled 5 days ahead; keep chilled. Shrimp can be cooked 8 hours ahead; cover and chill.