Togarashi Tilapia & Garlic Rice with Marinated Cucumbers & Radishes

Togarashi Tilapia & Garlic Rice

with Marinated Cucumbers & Radishes

25 MIN
+$1.95/serving 2 Servings
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Available Options

  • with Tilapia
    includes 2 Sustainably Sourced Tilapia Fillets View recipe
    Wellness
  • with Shrimp
    includes 10 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
    • with Shrimp

    From the Test Kitchen

    In this Japanese-style dish, flaky tilapia fillets get deep, bold flavor from a coating of vibrant togarashi—a staple of the cuisine that highlights poppy seeds, dried orange peel, and more. For cooling contrast, we’re topping it with crisp marinated vegetables, then drizzling it all with an irresistible combo of creamy mayo and citrusy ponzu sauce.
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    • Nutrition
      PER SERVING
    • Calories
      580 Cals (est.)
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    fresh
    ingredients
    Togarashi Tilapia & Garlic Rice with Marinated Cucumbers & Radishes
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ cup Long Grain White Rice
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    • 1 Tbsp Mirin (Salted Cooking Wine)
    • 3 oz Radishes
    • 2 cloves Garlic
    • 2 Persian Cucumbers
    • 1 Tbsp Sugar
    • 1 Tbsp Rice Vinegar
    • 1 Tbsp Vegetarian Ponzu Sauce
    • 2 Tbsps Mayonnaise
    • 1 Tbsp Sesame Oil
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Medium dice the cucumbers. Halve the radishes lengthwise, then thinly slice crosswise. In a bowl, whisk together the mayonnaise and ponzu sauce.

    Cook the rice
    2 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, chopped garlic, a big pinch of salt, and 1 cup of water. 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 and fluff with a fork. Stir in the mirin. Cover to keep warm.

    Marinate the vegetables
    3 Marinate the vegetables

    Meanwhile, in a medium bowl, whisk together the sugar, vinegar, and sesame oil until the sugar has dissolved. Add the diced cucumbers and sliced radishes; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    Cook the shrimp & serve your dish
    4 Cook the shrimp & serve your dish

    Meanwhile, pat the shrimp dry with paper towels (remove the tails if desired); place in a bowl. Season with salt, pepper, and all but a pinch of the togarashi; toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat. Serve the cooked rice topped with the cooked shrimp and marinated vegetables (including any liquid). Drizzle with the ponzu mayo and garnish with the remaining togarashi. Enjoy!

    Tips from Home Chefs

    Togarashi Tilapia & Garlic Rice

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Medium dice the cucumbers. Halve the radishes lengthwise, then thinly slice crosswise. In a bowl, whisk together the mayonnaise and ponzu sauce.

    2 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, chopped garlic, a big pinch of salt, and 1 cup of water. 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 and fluff with a fork. Stir in the mirin. Cover to keep warm.

    Cook the rice
    Marinate the vegetables
    3 Marinate the vegetables

    Meanwhile, in a medium bowl, whisk together the sugar, vinegar, and sesame oil until the sugar has dissolved. Add the diced cucumbers and sliced radishes; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    4 Cook the shrimp & serve your dish

    Meanwhile, pat the shrimp dry with paper towels (remove the tails if desired); place in a bowl. Season with salt, pepper, and all but a pinch of the togarashi; toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat. Serve the cooked rice topped with the cooked shrimp and marinated vegetables (including any liquid). Drizzle with the ponzu mayo and garnish with the remaining togarashi. Enjoy!

    Cook the shrimp & serve your dish
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