Black rice adds a delicious nutty texture to this
beautiful monochrome bowl, while the miso dressing brings a rich
400 gm (2 cups)black rice, rinsed (see note)2 tbsplight soy sauce2 tspmirin2 tsprice vinegar2 tspblack sesame seeds, plus extra to serve2 tsproasted sesame seeds, plus extra to serve350 gmsashimi-quality skinless kingfish fillet, thinly sliced150 gmcabbage, very thinly shaved on a mandolin100 gmblack fungus, torn60 gmenoki mushrooms, trimmedThinly sliced spring onion, to serveWhite miso dressing1 tbspshiro miso1 tbsprice vinegar1 tbsplemon juice2 tbspvegetable oil2 tspsesame oil1 tspfinely grated ginger½garlic clove, finely grated
Place rice, 1 litre water and 1 tsp sea salt in a saucepan and soak for 1 hour. Bring to a simmer, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 25 minutes. Remove from heat and stand covered for 10 minutes, then stir in soy sauce, mirin, vinegar and sesame seeds.
For white miso dressing, whisk miso, vinegar and lemon juice in a bowl to combine, then whisk in oils, ginger and garlic. Thin with a little water if necessary to achieve a drizzling consistency.
Divide warm rice among serving bowls, top with kingfish, cabbage, black fungus and enoki mushrooms, drizzle generously with miso dressing, scatter with extra sesame seeds and spring onion, and serve.