Bring a small pot with rice and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner. Add a pinch of salt and fluff rice. Cover and set aside. While rice cooks, prepare ingredients.

Cut broccoli into bite-sized pieces. Mince pickled ginger. Zest and halve lemon. Cut one half into wedges and juice the other half. Combine mayonnaise, 1 tsp. lemon juice, pickled ginger (to taste), and a pinch of salt and pepper in a mixing bowl. Set aside. Halve mahi-mahi and pat dry. Season both sides with a pinch of salt.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add broccoli to hot pan and stir occasionally until tender, 5-7 minutes.
Stir in sesame oil and half the sesame seeds (reserve remaining for rice). Remove from burner and cover. While broccoli cooks, prepare mahi-mahi.

Place another medium non-stick pan over medium-high heat and add canola oil. Let heat, 5 minutes. While oil heats, line a plate with a paper towel. Combine tempura mix and ¼ cup cold water in another mixing bowl until a thin batter forms, like a pancake batter. If too thick, add additional water, 1 Tbsp. at a time, until the consistency is reached. After 5 minutes, test oil temperature by adding a pinch of tempura mix to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

Stir tempura batter to recombine. Working in batches if necessary, place mahi-mahi pieces in tempura batter and flip gently until coated all over. Carefully, add mahi-mahi to hot oil. Cook until browned, crispy, and mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side. Remove mahi-mahi to towel-lined plate. Season both sides with a pinch of salt. Plate dish as pictured on front of card, topping rice with remaining sesame seeds and topping mahi-mahi with ginger aioli and a pinch of lemon zest. Squeeze lemon wedges over to taste. Bon appétit!