Name: Smoked Fish and Rice Breakfast Bowl
Yield: 4 servings
Ingredients: ¼ cup unseasoned rice vinegar; ¼ cup vegetable oil; 3 tablespoons plus 1 teaspoon toasted sesame oil; 3 tablespoons mirin; 3 tablespoons tahini; 1 tablespoon plus 1 teaspoon gochujang (Korean red chile paste); 1 teaspoon honey; Kosher salt; 1½ cups cups gaba (sprouted brown rice) or brown rice; Kosher salt; 1 bunch of Swiss chard or kale, ribs and stems removed, coarsely torn (about 8 cups); 4 large eggs; 8 ounces smoked salmon or mackerel, broken into bite-size pieces; 3 scallions, thinly sliced; 1 avocado, sliced; 1 cup mixed tsukemono (Japanese pickles; about 6 ounces); Shichimi togarashi (for serving; optional)

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Photo by Alex Lau

Can’t find Japanese pickles? Shave some radishes, carrots, or cucumbers, then toss the slices with a pinch of sugar, a pinch of salt, and a few spoonfuls of rice vinegar. Let sit 5 minutes before using.

Recipe notes