Togarashi Tilapia & Garlic Rice with Marinated Cucumbers & Bell Pepper

Togarashi Tilapia & Garlic Rice

with Marinated Cucumbers & Bell Pepper

25 MIN
+$5.99/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • with Tilapia
    includes 2 Sustainably Sourced Tilapia Fillets View recipe
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Salmon

    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.
    CLICK FOR RECIPE CARD

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      770 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Togarashi Tilapia & Garlic Rice with Marinated Cucumbers & Bell Pepper
    Title
    • 2 Skin-On Salmon Fillets
    • 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)
    • 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
    • 1 Bell Pepper
    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. Cut off and discard the stem of the pepper. Half lengthwise; remove the ribs and seeds, then medium dice. Combine the diced cucumbers and diced pepper in a bowl. In a separate bowl, whisk together the mayonnaise and ponzu sauce. Taste, then season with salt and pepper if desired.

    Cook & finish the rice
    2 Cook & finish the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium 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 until combined.

    Marinate the vegetables
    3 Marinate the vegetables

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

    Cook the fish & serve your dish
    4 Cook the fish & serve your dish

    Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with all but a pinch of the togarashi. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. Serve the finished rice topped with the cooked fish, marinated vegetables, and ponzu mayo. Garnish with the remaining togarashi. Enjoy!

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

    Tips from Home Chefs

    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. Cut off and discard the stem of the pepper. Half lengthwise; remove the ribs and seeds, then medium dice. Combine the diced cucumbers and diced pepper in a bowl. In a separate bowl, whisk together the mayonnaise and ponzu sauce. Taste, then season with salt and pepper if desired.

    2 Cook & finish the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium 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 until combined.

    Cook & finish the rice
    Marinate the vegetables
    3 Marinate the vegetables

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

    4 Cook the fish & serve your dish

    Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with all but a pinch of the togarashi. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. Serve the finished rice topped with the cooked fish, marinated vegetables, and ponzu mayo. Garnish with the remaining togarashi. Enjoy!

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

    Cook the fish & serve your dish
    Browse Steps
    1 of 4