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Matcha rice with smoked trout, cucumber and pickled ginger

You'll need

460 gm (2 cups) sushi rice, rinsed 1½ tsp matcha (see note) 90 ml rice vinegar 1 tsp caster sugar 70 ml grapeseed oil 1 tbsp soy sauce 1 garlic clove, finely chopped Lebanese cucumbers, seeds removed, thinly sliced 2 tbsp pickled ginger, cut into julienne 2 spring onions, thinly sliced 200 gm smoked trout, coarsely flaked To serve: roasted sesame seeds


  • 01
  • Bring rice, matcha, 600ml cold water and a pinch of salt to the boil in a saucepan over high heat and boil for 2 minutes, stirring occasionally,. Cover with a lid, reduce heat to low and simmer without uncovering for 8 minutes. Remove from heat. Combine 50ml vinegar and sugar in a bowl, drizzle over rice, cover and set aside for 5 minutes. Tip rice onto a tray and spread out to cool briefly.
  • 02
  • Whisk grapeseed oil, soy sauce, garlic and remaining vinegar in a bowl.
  • 03
  • Toss cucumber, pickled ginger, spring onion and a little dressing in a bowl to coat.
  • 04
  • Serve matcha rice topped with trout, cucumber salad, sesame seeds and extra dressing.

Note Matcha, a powdered green tea, is available from Japanese supermarkets.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2016

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