Step 1

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 stems of the peppers; remove the cores, then medium dice. In a large bowl, combine the diced cucumbers and diced peppers. In a separate bowl, whisk together the mayonnaise and ponzu sauce. Taste, then season with salt and pepper if desired.

Step 2

2 Cook & finish the rice: In a medium pot, combine the rice, chopped garlic, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 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.

Step 3

3 Marinate the vegetables: Meanwhile, in a bowl, whisk together the sugar and vinegar until the sugar has dissolved. Add to the bowl of diced cucumbers and peppers; 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.

Step 4

4 Cook the fish & serve your dish: Meanwhile, pat the fish dry with paper towels. Season on both sides with salt, pepper, and all but a pinch of the togarashi. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish (if you received salmon, start skin-side up). Loosely cover the pan with foil and cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.** Turn off the heat. Serve the finished rice topped with the cooked fish, marinated vegetables (including any liquid), and ponzu mayo. Garnish with the remaining togarashi. Enjoy!* An instant-read thermometer should register 145°F.

Step 5

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 stems of the peppers; remove the cores, then medium dice. In a large bowl, combine the diced cucumbers and diced peppers. In a separate bowl, whisk together the mayonnaise and ponzu sauce. Taste, then season with salt and pepper if desired.

Step 6

2 Cook & finish the rice: In a medium pot, combine the rice, chopped garlic, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 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.

Step 7

3 Marinate the vegetables: Meanwhile, in a bowl, whisk together the sugar and vinegar until the sugar has dissolved. Add to the bowl of diced cucumbers and peppers; 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.

Step 8

4 Cook the fish & serve your dish: Meanwhile, pat the fish dry with paper towels. Season on both sides with salt, pepper, and all but a pinch of the togarashi. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish (if you received salmon, start skin-side up). Loosely cover the pan with foil and cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.** Turn off the heat. Serve the finished rice topped with the cooked fish, marinated vegetables (including any liquid), and ponzu mayo. Garnish with the remaining togarashi. Enjoy!* An instant-read thermometer should register 145°F.