Shrimp with Pickled Radishes

Preparation

1. Step 1

   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.

   Step 2

   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.

   Step 3

   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.

   Step 4

   Soak hijiki in ½ cup cold water in a small bowl until softened, 10–12 minutes. Drain; set aside.

   Step 5

   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.

   Step 6

   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.

   Step 7

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

   Step 8

   Do Ahead: Radishes can be pickled 5 days ahead; keep chilled. Shrimp can be cooked 8 hours ahead; cover and chill.