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Matcha rice with smoked trout, cucumber and pickled ginger

Emma Knowles recipe for fast matcha rice with smoked trout, cucumber and pickled ginger.
Matcha rice with smoked trout, cucumber and pickled ginger

Matcha rice with smoked trout, cucumber and pickled ginger

William Meppem

Ingredients

Method

Main

1.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.
2.Whisk grapeseed oil, soy sauce, garlic and remaining vinegar in a bowl.
3.Toss cucumber, pickled ginger, spring onion and a little dressing in a bowl to coat.
4.Serve matcha rice topped with trout, cucumber salad, sesame seeds and extra dressing.

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

Notes

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