This is a quick one-bowl rice dish where dashi or hot green tea (sometimes both) is poured over rice and topped with an assortment of savoury ingredients. Here we've added raw ocean trout and a good sprinkling of furikake, a Japanese seasoning that contains nori, bonito flakes, roasted sesame seeds and salt.
- 350 gm nishiki rice or other sushi rice
- 1 litre (4 cups) dashi (see note)
- 1 tbsp genmaicha or high-quality green tea
- 400 gm ocean trout fillet, diced
- ½ small Chinese cabbage (optional), to serve
- Furikake or shredded nori, to serve
- Shoyu, to serve
- 1Rinse rice until water runs clear. Cook in a rice cooker or add rice to a saucepan, cover by 2cm with water, cover and bring to the boil over high heat. Reduce heat to low and cook (12 minutes), then set aside to steam (5 minutes).
- 2Place dashi in a saucepan and bring to a simmer over high heat. Add tea and set aside to steep for 2 minutes, then strain.
- 3To serve, divide rice into bowls, top with trout and pour in hot dashi. Add cabbage and furikake, and season with shoyu to taste.
You can make your own dashi, or use an instant dashi powder, available from select supermarkets.