Name: Japanese-style rice, cabbage and smoked trout salad
Yield: 4
Ingredients: 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

Ingredients

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

Method

Main

1.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.

2.For pickled ginger dressing, blend oil, ginger and shallots in a small food processor, add tamari and rice vinegar and stir to combine.

3.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.

Styling by Emma Knowles

Styling by Aimee Jones