Breakfast Rice Bowls with Smoked Fish
A delicious and nutritious breakfast bowl featuring hot-smoked salmon or whitefish served over rice, accompanied by homemade pickled vegetables, a creamy daikon-yogurt sauce, and savory scallion-ginger jam. Garnished with roe and furikake for an authentic Asian-inspired morning meal.
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.
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.
Stir vinegar, sugar, 1 tsp. salt, and 2 Tbsp. water in a medium bowl; set aside.
2 min
- 3.
Combine cucumbers, daikon, and radishes in another medium bowl. Season with salt and massage, squeezing out liquid, until softened; drain.
8 min
- 4.
Add vegetables to reserved brine and chill at least 10 minutes before eating.
10 min
- 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.
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.
Vegetables can be pickled 2 days ahead. Cover and keep chilled.
