Whether for breakfast, lunch or dinner, rice bowls are tasty and satisfying. We've used sashimi-style fish here, but cold-smoked trout, a poached or boiled egg, or cubes of silken tofu would also make great toppings. Have the dressing and toppings ready to go, then cook the rice and put it all together.
- 300 gm short-grain brown rice
- 400 gm skinless, boneless ocean trout fillet, very thinly sliced
- Diced avocado, furikake, shiso leaves, umeboshi plums and thinly sliced toasted nori (see note), to serve
- 350 gm piece daikon, thinly sliced
- ½ telegraph cucumber, half-peeled and shredded
- 80 ml rice wine vinegar (⅓ cup)
- 40 gm caster sugar
- 30 ml light soy sauce (we’ve used usukuchi, a Japanese light soy)
- 1 tsp finely grated ginger
- 1For rice dressing, process ingredients, 40ml water and a pinch of salt in a blender or with a hand-held blender to combine.
- 2Cook rice in a large saucepan of boiling salted water until tender (15-20 minutes), then drain and transfer to a bowl. While warm, add dressing and turn rice gently until mixed thoroughly and cooled a little.
- 3Divide rice among bowls, top with remaining ingredients and serve warm or at room temperature.
Furikake is a Japanese seasoning combining bonito flakes, sesame seeds and nori. It’s available from Asian and Japanese grocers and select health-food shops. Shiso leaves, umeboshi plums and shredded toasted nori are available from Asian and Japanese grocers.