Step 1

1 Prepare the ingredients Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Medium dice the cucumbers. Cut off and discard the stems of the peppers; remove the cores, then medium dice. Combine the diced cucumbers and diced peppers in a large bowl. 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, 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, 23 to 35 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.

Step 3

3 Marinate the vegetables Meanwhile, in a bowl, whisk together the honey (kneading the packet before opening), vinegar, and sesame oil until combined. 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 a drizzle of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until 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.