Breakfast Rice Bowls with Smoked Fish

Name: Rice Bowls with Smoked Fish
Yield: 4 servings
Ingredients: 1 bunch scallions, chopped; 1 1/2-inch piece ginger, peeled, finely grated; 2 tablespoons extra-virgin olive oil; 1 tablespoons unseasoned rice vinegar; 1 teaspoon soy sauce; 1 teaspoon toasted sesame seeds; Pinch of crushed red pepper flakes; Kosher salt; 1/4 cup unseasoned rice vinegar; 3 tablespoons sugar; 1 teaspoon kosher salt, plus more; 2 Persian cucumbers, thinly sliced; 1 (4-inch) piece daikon, peeled, thinly sliced; 4 radishes, trimmed, thinly sliced; 1 (4-inch) piece daikon, peeled, coarsely grated; 1 cup plain Greek yogurt; 1 tablespoon fresh lemon juice; Kosher salt; Hot-smoked salmon or whitefish, cooked rice, salmon or trout roe, furikake or toasted sesame seeds, and/or pickled ginger (for serving)

By Chris Morocco

February 8, 2018

Image may contain Plant Food Dish and Meal

Whether it's part of a Japanese breakfast or a classic bagel spread, smoked fish is never a bad idea.

Recipe information

Yield
4 servings

Ingredients

Scallion Jam:

1 bunch scallions, chopped

1 1/2-inch piece ginger, peeled, finely grated

2 tablespoons extra-virgin olive oil

1 tablespoons unseasoned rice vinegar

1 teaspoon soy sauce

1 teaspoon toasted sesame seeds

Pinch of crushed red pepper flakes

Kosher salt

Sweet-and-Sour Pickles:

1/4 cup unseasoned rice vinegar

3 tablespoons sugar

1 teaspoon kosher salt, plus more

2 Persian cucumbers, thinly sliced

1 (4-inch) piece daikon, peeled, thinly sliced

4 radishes, trimmed, thinly sliced

Yogurt sauce and assembly:

1 (4-inch) piece daikon, peeled, coarsely grated

1 cup plain Greek yogurt

1 tablespoon fresh lemon juice

Kosher salt

Hot-smoked salmon or whitefish, cooked rice, salmon or trout roe, furikake or toasted sesame seeds, and/or pickled ginger (for serving)

Preparation

Scallion Jam:
Step 1
Mix scallions, ginger, oil, vinegar, soy sauce, sesame seeds, and red pepper flakes in a small bowl to combine; season with salt.
Sweet-and-Sour Pickles:
Step 2
Stir vinegar, sugar, 1 tsp. salt, and 2 Tbsp. water in a medium bowl; set aside.
Step 3
Combine cucumbers, daikon, and radishes in another medium bowl. Season with salt and massage, squeezing out liquid, until softened; drain.
Step 4
Add vegetables to reserved brine and chill at least 10 minutes before eating.
Yogurt sauce and assembly:
Step 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.
Step 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!
Do Ahead
Step 7
Vegetables can be pickled 2 days ahead. Cover and keep chilled.

TagsRice Bowl Grain Bowl Japanese East Asian Asian Ginger Herbs & Spices Cucumber Vegetable Daikon Root Vegetable Smoked Salmon Salmon Fish Seafood Rice Rice & Grains Main Breakfast Pickle & Preserve Bon Appétit

Recipe notes

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