Shrimp Poke With Pickled Radishes

Name: Shrimp Poke With Pickled Radishes
Prep time: 30 min
Cook time: 30 min
Total time: 130 min
Yield: 4
Cuisine: Asian
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

Recipe GLPR9f152c4b3c8c5c

Asian

Main Course

130 min

200 cal

Servings: 4

Stovetop

SNAP eligible

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.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

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.

Comments

Grocery List Plus Editorial Staff3.75

Shrimp poke works beautifully for a Charlotte coastal connection, but sourcing hijiki (a dried seaweed) and mizuna (Japanese mustard greens) will cost you a second stop, likely at an Asian market like H-Mart; neither Harris Teeter, Food Lion, Publix, Walmart, ALDI, nor Kroger banners routinely stock them. The stated 130 minutes is misleading—most of that is passive pickling time, but sushi rice requires 15 minutes of active cooking plus cooling, and hand-forming the bowl demands care; budget 45 minutes of real work. At roughly $16–18 for four servings (shrimp is $12–14 per pound, sushi rice and gochujang add another $3–4), the per-serving cost runs $4–4.50, which is reasonable for a restaurant-style dish but not budget-friendly. This is a same-night eat: poke does not reheat well, and the pickled radishes soften overnight.