Green is good, especially in the form of crunchy raw snow peas and broccolini, seaweed salad and piquant wasabi peas. The peppery kick of a wasabi vinaigrette is incredibly moreish - adjust the heat level to suit your tastebuds.
- 400 gm sushi rice, rinsed (2 cups)
- 350 gm sashimi-quality skinless snapper fillet, diced
- 120 gm snow peas, trimmed and julienned
- 120 gm broccolini, tips coarsely chopped, stalks thinly sliced
- 100 gm seaweed salad (see note)
- Pea tendrils and wasabi peas, to serve
- 2 tsp wasabi paste
- 1 tbsp mirin
- 60 ml vegetable oil (¼ cup)
- 2 tbsp rice vinegar
- 1 tsp finely grated ginger
- 1Bring rice, 500ml water and 1 tsp salt to a simmer in a saucepan, 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 uncover and fluff up rice with a fork.
- 2For vinaigrette, whisk wasabi and mirin in a bowl until smooth, then gradually whisk in oil until emulsified. Whisk in vinegar and ginger, season to taste and thin with water if necessary to a drizzling consistency.
- 3Divide warm rice among serving bowls, top with snapper, snow peas, broccolini and seaweed salad, drizzle with wasabi vinaigrette to taste and serve scattered with pea tendrils and wasabi peas.
Seaweed salad is available from select fishmongers and Japanese grocery shops.
Drink Suggestion: Unfiltered, cloudy, sparkling sake Drink suggestion by Max Allen
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