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Breakfast Rice Bowls with Smoked Fish

['1 bunch scallions, chopped', '1 1/2-inch piece ginger, peeled, finely grated', '2 tablespoons extra-virgin olive oil', '1 tablespoons unseasoned rice vinegar', '1 teaspoon soy sauce', '1 teaspoon toasted sesame seeds', 'Pinch of crushed red pepper flakes', 'Kosher salt', '1/4 cup unseasoned rice vinegar', '3 tablespoons sugar', '1 teaspoon kosher salt, plus more', '2 Persian cucumbers, thinly sliced', '1 (4-inch) piece daikon, peeled, thinly sliced', '4 radishes, trimmed, thinly sliced', '1 (4-inch) piece daikon, peeled, coarsely grated', '1 cup plain Greek yogurt', '1 tablespoon fresh lemon juice', 'Kosher salt', 'Hot-smoked salmon or whitefish', 'cooked rice', 'salmon or trout roe', 'furikake or toasted sesame seeds', 'and/or pickled ginger (for serving)']

Mix scallions, ginger, oil, vinegar, soy sauce, sesame seeds, and red pepper flakes in a small bowl to combine; season with salt.
Stir vinegar, sugar, 1 tsp. salt, and 2 Tbsp. water in a medium bowl; set aside.
Combine cucumbers, daikon, and radishes in another medium bowl. Season with salt and massage, squeezing out liquid, until softened; drain.
Add vegetables to reserved brine and chill at least 10 minutes before eating.
Using your hands, gather up and squeeze as much liquid as possible from daikon. Transfer to a small bowl and add yogurt and lemon juice. Mix well; season yogurt sauce with salt.
To serve, assemble smoked salmon, rice, roe, furikake, pickled ginger, scallion jam, pickles, and yogurt sauce in bowls as desired. Use all the components, or skip the ones you don’t want!
Vegetables can be pickled 2 days ahead. Cover and keep chilled.

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