Jellyfish Salad with Pickled Daikon

Ingredients

• 1 medium daikon radish (about 11 ounces), peeled and cut into 1/4-inch-thick matchsticks
• Kosher salt
• 1/2 cup plus 2 tablespoons unseasoned rice vinegar
• 1 tablespoon plus 2 teaspoons sugar
• 1 small carrot, peeled and cut into thin matchsticks
• Three 5.2-ounce packages ready-to-eat or instant jellyfish, seasoning packets removed and reserved for another use (see Cook’s Note)
• 2 teaspoons soy sauce
• 1 1/2 teaspoons toasted sesame oil
• 1 teaspoon fish sauce
• 1 tablespoon toasted sesame seeds

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