Rinse the rice under cold water until the water runs mostly clear. Soak it in water for about 30 minutes to ensure fluffy and evenly cooked grains.

Wash and peel the radish. Slice it into thin matchsticks or half-moons (around 2–3mm thick). Chop up the green onion.

Drain the soaked rice and place it in a pot. Add 1½ cups fresh water, then layer the sliced radish on top. Cover with a lid and bring it to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for about 20 minutes. Open the lid 2–3 times during cooking to gently stir and help the flavors mix.

While the rice cooks, combine all the sauce ingredients in a small bowl and mix well. Adjust saltiness or spice level to taste.

Once the rice is cooked and the radish is tender, fluff everything together with a rice paddle. Plate the radish rice in bowls and serve with the soy sauce mix on the side. Drizzle or spoon it over just before eating.