Sometimes you need something a little more substantial than a bite-sized canapé. These rice bowls are a fast and fresh option and ideal for a fork supper. Lay out all the bits and pieces so guests can assemble their own bowls. Use whatever fish looks the best on the day and switch the vegetables too if you like: sliced cucumber, diced avocado, shredded daikon and carrot would all make great additions or alternatives.
- 600 gm sushi rice (3 cups)
- 125 ml rice vinegar (½ cup)
- 1½ tbsp caster sugar
- 400 gm sashimi-grade skinless ocean trout fillet, sliced
- ¼ small white cabbage, thinly sliced on a mandolin
- 4 radishes, thinly sliced on a mandolin
- Thinly sliced spring onion, shredded nori and wasabi peas, to serve
Pickled ginger dressing
- 100 ml grapeseed oil
- 2½ tbsp rice vinegar
- 2½ tbsp tamari
- 1½ tbsp finely diced pickled ginger
- 1 tbsp finely diced golden shallot
- 1For pickled ginger dressing, shake ingredients in a screwtop jar to combine and refrigerate until required. Dressing will keep for 2 weeks.
- 2Rinse rice in a sieve under cold running water, mixing with your hands until water runs clear. Transfer to a saucepan, add 875ml water, bring to the boil, stirring occasionally, then reduce heat to low, cover with a lid and cook without uncovering for 12 minutes. Remove from heat and stand without uncovering for 10 minutes, then spread on a plastic tray.
- 3Meanwhile, stir vinegar, sugar and 2 tsp sea salt in a saucepan over low heat until sugar dissolves. Remove from heat and pour evenly over rice, mixing with a wooden spoon to combine, then cool to room temperature.
- 4To serve, spoon rice into bowls, top with trout, shaved cabbage, radish, spring onion and nori, drizzle with pickled ginger dressing to taste and top with wasabi peas.
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