Serves 4
130 min
Shrimp Poke With Pickled Radishes
Recipe GLPR9f152c4b3c8c5c
A vibrant bowl of tender shrimp dressed in a gochujang marinade, served over fluffy sushi rice with tangy pickled radishes, crispy seaweed, and fresh greens. This light yet satisfying dish combines bold Korean and Japanese flavors for an elegant meal that's ready in about an hour after the radishes pickle.
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Ingredients
6 red radishes, trimmed and thinly sliced
¾ cup White wine vinegar
3 tablespoons Sugar
1 teaspoon Crushed red pepper flakes
2 teaspoons Kosher salt, divided, plus more to taste
1½ cups Short-grain sushi rice
1 tablespoon Dried hijiki seaweed
1½ pounds Large shrimp, peeled and deveined
1 Medium shallot, finely chopped
¼ cup Soy sauce
1.17 tablespoons Gochujang (Korean hot pepper paste)
4 teaspoons Unseasoned rice vinegar
1 tablespoon Fish sauce
2 teaspoons Honey
1 teaspoon Toasted sesame oil
2 cups Baby mizuna or arugula
2 teaspoons Toasted sesame seeds
Directions
Place the sliced radishes in a small bowl. In a small saucepan, combine the white wine vinegar, sugar, red pepper flakes, 1/2 teaspoon of the kosher salt, and 3/4 cup of water. Bring to a simmer over medium-high heat and stir occasionally until the sugar dissolves, about 5 minutes. Immediately pour the hot brine over the radishes and allow to cool to room temperature. Cover and refrigerate for at least 2 hours, or up to 5 days ahead.
While the radishes pickle, rinse the sushi rice under cold running water, stirring gently with your hand until the water runs clear; this removes excess surface starch. Transfer the rinsed rice to a medium saucepan and add 1 1/2 cups of water, then season with the remaining 1 1/2 teaspoons of salt. Let the rice and water sit at room temperature for 30 minutes to allow even hydration.
Bring the rice to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and cook undisturbed for 18 to 22 minutes, until the rice is tender and the water is absorbed. Remove from heat and keep the lid on for an additional 10 minutes. Fluff the rice gently with a fork and set aside, keeping it warm.
While the rice cooks, place the dried hijiki seaweed in a small bowl and cover with 1/2 cup of cold water. Allow it to soak until fully softened, 10 to 12 minutes. Drain the hijiki well and set aside.
Fill a medium pot with water and bring to a rolling boil over high heat. Season generously with additional kosher salt. Add the shrimp, stir, cover the pot, and remove from heat immediately. Allow the shrimp to sit covered for about 3 minutes until they are opaque and cooked through to an internal temperature of 145°F. Transfer the cooked shrimp to a bowl of ice water to stop the cooking process, then drain and pat dry with paper towels. Cut the shrimp into 1/2-inch pieces and set aside.
In a large bowl, whisk together the finely chopped shallot, soy sauce, gochujang, rice vinegar, fish sauce, honey, and toasted sesame oil until well combined. Add the drained hijiki and the cooked shrimp pieces to the dressing and toss gently to coat evenly. Cover and refrigerate for 1 hour. Taste and season with additional salt if needed.
To serve, divide the warm sushi rice evenly among four bowls. Top each bowl with a portion of the chilled shrimp mixture, then add some of the drained pickled radishes and a handful of fresh mizuna or arugula. Sprinkle each bowl with toasted sesame seeds and serve immediately.
