Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Cut off and discard any stem ends from the green beans. In a bowl, combine the mayonnaise and as much of the yuzu kosho as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. In a separate bowl, combine the togarashi and sugar; season with salt and pepper.

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Carefully add the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat.

Meanwhile, line a sheet pan with foil. Lightly coat one side with a drizzle of olive oil. Transfer half the yuzu mayo to a separate bowl and set aside for serving. Pat the fish dry with paper towels; season with salt and pepper on both sides. Place on the oiled portion of the sheet pan, skin side down. Evenly top with the remaining yuzu mayo and togarashi sugar. Drizzle with olive oil. Place the green beans on the other side of the sheet pan. Drizzle with the sesame oil; season with salt and pepper. Toss to coat and arrange in an even layer.

Roast the prepared fish and green beans 10 to 15 minutes, or until the green beans are tender when pierced with a fork and the fish is browned and cooked through. Remove from the oven. Serve the roasted fish with the cooked rice and roasted green beans. Top the fish with the reserved yuzu mayo. Enjoy! 

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.