- 6 red radishes thinly sliced
- 3/4 cup white wine vinegar
- 3 tbsp sugar
- 1 tsp red pepper flakes crushed
- 2 tsp kosher salt plus more
- 1 1/2 cups sushi rice (short grain)
- 1 tbsp hijiki dried seaweed
- 1 1/2 lbs. large shimp peeled and deveined
- 1 shallot, medium finely chopped
- 1/4 cup soy sauce
- 1 tbsp gochujang (Korean hot pepper paste) plus 2 tsp
- 4 tsp rice vinegar unseasoned
- 1 tbsp fish sauce
- 2 tsp honey
- 1 tsp sesame oil (toasted)
- 2 cups baby mizuna or arugula
- 2 tsp sesame seeds toasted
- Place radishes in a small bowl. Bring white wine vinegar, sugar, red pepper flakes, 1/2 tsp. salt and 3/4 cup water to a simmer in a small saucepan over medium-high heat and cook, stirring occasionally, until sugar is dissolved, about 5 minutes. Immediately pour brine over radishes and let cool, Cover and chill at least 2 hours,
- Meanwhile, rinse rice until water runs clear. Combine rice and 1 1/2 cups water in a medium saucepan, season with 1 1/2 tsp. salt and let sit 30 minutes.
- Bring rice to a boil. Reduce heat to low, cover and cook until rice is tender, 18-22 minutes. Remove from heat and let sit (still covered) 10 minutes, then fluff with a fork… keep warm.
- Soak hijiki in 1/2 cup cold water in a small bowl until softened, 10-12 minutes. Drain; set aside.
- Bring a medium pot of water to a boil; season generously with salt. Add shrimp, cover pot and remove from heat. Let sit until shrimp are cooked through, about 3 minutes. Drain and transfer shrimp to a bowl of ice water; let cool Drain and pat dry; cut into 1/2" pieces. Set aside.
- Whisk shallot, soy sauce, gochujang, rice vinegar, fish sauce, honey and oil in a large bowl. Add reserved hijiki and shrimp to honey-gochujang dressing; toss to oat. Cover, chill 1 hour. Taste and season with more salt if needed.
- Divide rice among bowls and top with shrimp mixture, drained pickled radishes and mizuna or arugula. Sprinkle with sesame seeds.