Name: Sashimi rice bowls with pickled ginger dressing and wasabi peas
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 - 8
Ingredients: 600 gm sushi rice (3 cups); 125 ml rice vinegar (½ cup); 1½ tbsp caster sugar; 400 gm sashimi-grade skinless ocean trout fillet, sliced; ¼ small white cabbage, thinly sliced on a mandolin; 4 radishes, thinly sliced on a mandolin; Thinly sliced spring onion, shredded nori and wasabi peas, to serve; Pickled ginger dressing; 100 ml grapeseed oil; 2½ tbsp rice vinegar; 2½ tbsp tamari; 1½ tbsp finely diced pickled ginger; 1 tbsp finely diced golden shallot

Sashimi rice bowls with pickled ginger dressing and wasabi peas

A fast and fresh option.

Serves 6 - 8

Prep

20M

Cook

15M

Total

35M

Sometimes you need something a little more substantial than a bite-sized canapé. These rice bowls are a fast and fresh option and ideal for a fork supper. Lay out all the bits and pieces so guests can assemble their own bowls. Use whatever fish looks the best on the day and switch the vegetables too if you like: sliced cucumber, diced avocado, shredded daikon and carrot would all make great additions or alternatives.

Ingredients

600 gm sushi rice (3 cups)

125 ml rice vinegar (½ cup)

1½ tbsp caster sugar

400 gm sashimi-grade skinless ocean trout fillet, sliced

¼ small white cabbage, thinly sliced on a mandolin

4 radishes, thinly sliced on a mandolin

Thinly sliced spring onion, shredded nori and wasabi peas, to serve

Pickled ginger dressing

100 ml grapeseed oil

2½ tbsp rice vinegar

2½ tbsp tamari

1½ tbsp finely diced pickled ginger

1 tbsp finely diced golden shallot

Method

Main

1.For pickled ginger dressing, shake ingredients in a screwtop jar to combine and refrigerate until required. Dressing will keep for 2 weeks.

2.Rinse rice in a sieve under cold running water, mixing with your hands until water runs clear. Transfer to a saucepan, add 875ml water, bring to the boil, stirring occasionally, then reduce heat to low, cover with a lid and cook without uncovering for 12 minutes. Remove from heat and stand without uncovering for 10 minutes, then spread on a plastic tray.

3.Meanwhile, stir vinegar, sugar and 2 tsp sea salt in a saucepan over low heat until sugar dissolves. Remove from heat and pour evenly over rice, mixing with a wooden spoon to combine, then cool to room temperature.

4.To serve, spoon rice into bowls, top with trout, shaved cabbage, radish, spring onion and nori, drizzle with pickled ginger dressing to taste and top with wasabi peas.

Styling by Emma Knowles