Breakfast Rice Bowls with Smoked Fish Recipe

Scallion Jam:

• 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:
• Stir vinegar, sugar, 1 tsp. salt, and 2 Tbsp. water in a medium bowl; set aside.
• Combine cucumbers, daikon, and radishes in another medium bowl. Season with salt and massage, squeezing out liquid, until softened; drain.
• Add vegetables to reserved brine and chill at least 10 minutes before eating.

Yogurt sauce and assembly:

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