Fast Recipes

Matcha rice with smoked trout, cucumber and pickled ginger

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

By Emma Knowles
Matcha rice with smoked trout, cucumber and pickled ginger


  • 460 gm (2 cups) sushi rice, rinsed
  • 1½ tsp matcha (see note)
  • 90 ml rice vinegar
  • 1 tsp caster sugar
  • 70 ml grapeseed oil
  • 1 tbsp soy sauce
  • 1 garlic clove, finely chopped
  • 1½ Lebanese cucumbers, seeds removed, thinly sliced
  • 2 tbsp pickled ginger, cut into julienne
  • 2 spring onions, thinly sliced
  • 200 gm smoked trout, coarsely flaked
  • To serve: roasted sesame seeds


  • 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.