Name: Rice Bowls with Smoked Fish
Yield: 4 servings
Ingredients: 1 bunch scallions, chopped; 1 ½-inch piece ginger, peeled, finely grated; 2 tablespoons extra-virgin olive oil; 1 tablespoon unseasoned rice vinegar; 1 teaspoon soy sauce; 1 teaspoon toasted sesame seeds; Pinch of crushed red pepper flakes; Kosher salt; ¼ 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)

Alex Lau

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

Breakfast Rice Bowls With Smoked Fish

Recipe notes