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Japanese-style rice, cabbage and smoked trout salad

You'll need

460 gm (2 cups) sushi rice, rinsed 50 ml rice vinegar 1 tsp caster sugar 500 gm white cabbage (about ¼ small cabbage), shaved on a mandolin 3 spring onions, thinly sliced 200 gm smoked trout, coarsely flaked To serve: roasted sesame seeds   Pickled ginger dressing 100 ml grapeseed or rice bran oil 60 gm pickled ginger 40 gm golden shallots (about 2), chopped 2 tsp tamari 2 tbsp rice vinegar, or to taste


  • 01
  • Combine rice, 600ml cold water and a pinch of salt in a saucepan, bring to the boil over high heat and cook, stirring occasionally, for 2 minutes. Cover with a lid, reduce heat to low and cook without uncovering for 8 minutes. Remove from heat. Combine vinegar and sugar in a bowl, then drizzle over rice, cover and set aside for 5 minutes. Tip rice onto a tray and spread out to cool briefly.
  • 02
  • For pickled ginger dressing, blend oil, ginger and shallots in a small food processor, add tamari and rice vinegar and stir to combine.
  • 03
  • Divide rice among bowls. Toss cabbage and spring onions in a bowl with pickled ginger dressing to taste, divide among bowls, top with smoked trout, scatter with extra sesame seeds and serve with remaining pickled ginger dressing.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Dec 2014

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