Matcha brings a gorgeous earthiness to the sushi
rice in this poke, contrasting with the sweetness of the trout and
tang of the ruby grapefruit dressing.
400 gmsushi rice, rinsed1 tspmatcha powder (see note), dissolved in 50ml hot water150 gmpodded edamame350 gmsashimi-quality skinless ocean trout fillet, diced1small Lebanese cucumber, thinly sliced on a mandolin2radishes, trimmed, thinly sliced on a mandolinTobiko (see note) and coriander cress, to serveRuby grapefruit-tamari dressing2 tbspvegetable oil2 tbspruby grapefruit juice1 tbsprice vinegar1 tbsptamari2 tsplemon juice1 tspfinely grated ruby grapefruit rind1garlic clove, finely chopped
Place rice, 500ml water and 1 tsp sea salt in a saucepan, bring to a simmer, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes. Remove from heat and stand covered for 10 minutes, then mix in matcha.
For ruby grapefruit-tamari dressing, shake ingredients in a jar to combine.
Cook edamame in a saucepan of boiling salted water until tender (1-2 minutes), then drain, refresh and drain.
Divide warm rice among serving bowls, top with trout, edamame, cucumber and radish, drizzle with dressing to taste, scatter with tobiko and coriander cress and serve.