Breakfast Rice Bowls with Smoked Fish

Ingredients for Breakfast Rice Bowls with Smoked Fish

• 1 bunch spring onions, chopped

• 1 1/2-inch piece ginger, peeled, finely grated

• 2 matskedar extra jungfruolivolja

• 1 tablespoon unseasoned rice vinegar

• 1 teaspoon soy sauce

• 1 teaspoon toasted sesame seeds

• Pinch of crushed red pepper flakes

• Koshersalt

• 60ml unseasoned rice vinegar

• 3 tablespoons sugar

• 1 teaspoon kosher salt, plus more

• 2 Persian cucumbers, thinly sliced

• 1 (4-inch) piece daikon, peeled, thinly sliced

• 4 radishes, trimmed, thinly sliced

• 1 (4-inch) piece daikon, peeled, coarsely grated

• 240ml plain Greek yoghurt

• 1 matsked färsk citronsaft

• Koshersalt

• Hot-smoked salmon or whitefish, cooked rice, salmon or trout roe, furikake or toasted sesame seeds, and/or pickled ginger (for serving)

Mix spring onions, ginger, oil, vinegar, soy sauce, sesame seeds, and red pepper flakes in a small bowl to combine; season with salt.

Stir vinegar, sugar, 1 teaspoon salt, and 2 tablespoons water in a medium bowl; set aside.

Combine cucumbers, daikon, and radishes in another medium bowl. Season with salt and massage, squeezing out liquid, until softened; drain.

Add vegetables to reserved brine and chill at least 10 minutes before eating.

Using your hands, gather up and squeeze as much liquid as possible from daikon. Transfer to a small bowl and add yoghurt and lemon juice. Mix well; season yoghurt sauce with salt.

To serve, assemble smoked salmon, rice, roe, furikake, pickled ginger, spring onion jam, pickles, and yoghurt sauce in bowls as desired. Use all the components, or skip the ones you don’t want!

Vegetables can be pickled 2 days ahead. Cover and keep chilled.

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