Shrimp with Pickled Radishes
Double the batch of spicy radish pickles from this raw shrimp recipe and use to top sticky ribs, grilled chicken, and fried rice.
- 6 red radishes, trimmed, thinly sliced
- 1 teaspoon crushed red pepper flakes
- 2 teaspoons kosher salt, divided, plus more
- 1½ cups short-grain sushi rice
- 1 tablespoon dried hijiki (seaweed)
- 1½ pounds large shrimp, peeled, deveined
- 1 medium shallot, finely chopped
- 1 tablespoon plus 2 teaspoons gochujang (Korean hot pepper paste)
- 4 teaspoons unseasoned rice vinegar
- 1 teaspoon toasted sesame oil
- 2 cups baby mizuna or arugula
- 2 teaspoons toasted sesame seeds
- Gochujang can be found at Korean markets and online.
Place radishes in a small bowl. Bring white wine vinegar, sugar, red pepper flakes, ½ tsp. salt, and ¾ 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 (this removes surface starch and keeps rice from getting gummy). Combine rice and 1½ cups water in a medium saucepan, season with 1½ 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 ½ 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 ½" 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 coat. 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. Sprinkle with sesame seeds.
Do Ahead: Radishes can be pickled 5 days ahead; keep chilled. Shrimp can be cooked 8 hours ahead; cover and chill.