Prawns Poke With Pickled Radishes

Ingredients for Prawns Poke With Pickled Radishes

• 6 red radishes, trimmed, thinly sliced

• 180ml white wine vinegar

• 3 tablespoons sugar

• 1 teaspoon crushed red pepper flakes

• 2 teaspoons kosher salt, divided, plus more

• 275g short-grain sushi rice

• 1 tablespoon dried hijiki (seaweed)

• 675g large prawns, peeled, deveined

• 1 medium shallot, finely chopped

• 60ml soy sauce

• 1 tablespoon plus 2 teaspoons gochujang (Korean hot pepper paste)

• 20ml unseasoned rice vinegar

• 1 tablespoon fish sauce

• 2 teaspoons honey

• 1 teaspoon toasted sesame oil

• 2 cups baby mizuna or rocket

• 2 teaspoons toasted sesame seeds

Place radishes in a small bowl. Bring white wine vinegar, sugar, red pepper flakes, 1/2 teaspoons salt, and 180ml 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 (this removes surface starch and keeps rice from getting gummy). Combine rice and 350ml water in a medium saucepan, season with 1 1/2 teaspoons 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 120ml 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 prawns, cover pot, and remove from heat. Let sit until prawns are cooked through, about 3 minutes. Drain and transfer prawns 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 prawns to honey-gochujang dressing; toss to coat. Cover; chill 1 hour. Taste and season with more salt if needed.

Divide rice among bowls and top with prawns mixture, drained pickled radishes, and mizuna. Sprinkle with sesame seeds.

Radishes can be pickled 5 days ahead; keep chilled. Prawns can be cooked 8 hours ahead; cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.