Breakfast Rice Bowls with Smoked Fish

Ingredients

• •1 bunch scallions
• •1½ inch ginger
• •2 tablespoons extra-virgin olive oil
• •1 tablespoons unseasoned rice vinegar
• •1 teaspoon soy sauce
• •1 teaspoon toasted sesame seeds
• •1 pinch crushed red pepper flakes
• •1 to taste kosher salt
• •¼ cup unseasoned rice vinegar
• •3 tablespoons sugar
• •1 teaspoon kosher salt
• •2 whole Persian cucumbers
• •1 piece daikon
• •4 whole radishes
• •1 piece daikon
• •1 cup plain Greek yogurt
• •1 tablespoon fresh lemon juice
• •1 to taste kosher salt
• •12 ounces hot-smoked salmon
• •4 cups cooked rice
• •4 tablespoons salmon roe
• •2 tablespoons furikake
• •4 tablespoons pickled ginger

Cooking Instructions

1. 1.

   Mix scallions, ginger, oil, vinegar, soy sauce, sesame seeds, and red pepper flakes in a small bowl to combine; season with salt.

   5 min

2. 2.

   Stir vinegar, sugar, 1 tsp. salt, and 2 Tbsp. water in a medium bowl; set aside.

   2 min

3. 3.

   Combine cucumbers, daikon, and radishes in another medium bowl. Season with salt and massage, squeezing out liquid, until softened; drain.

   8 min

4. 4.

   Add vegetables to reserved brine and chill at least 10 minutes before eating.

   10 min

5. 5.

   Using your hands, gather up and squeeze as much liquid as possible from daikon. Transfer to a small bowl and add yogurt and lemon juice. Mix well; season yogurt sauce with salt.

   5 min

6. 6.

   To serve, assemble smoked salmon, rice, roe, furikake, pickled ginger, scallion jam, pickles, and yogurt sauce in bowls as desired. Use all the components, or skip the ones you don't want!

   5 min

7. 7.

   Vegetables can be pickled 2 days ahead. Cover and keep chilled.