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Japanese-style rice, cabbage and smoked trout salad

Australian Gourmet Traveller recipe for Japanese-style rice, cabbage and smoked trout salad.
Japanese-style rice, cabbage and smoked trout salad

Japanese-style rice, cabbage and smoked trout salad

William Meppem

Ingredients

Pickled ginger dressing

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.

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