Falling somewhere between chirashizushi and poke, this rice bowl, made with seasoned sushi rice, marinated trout, daikon and nori is as easy to whip up as it is delicious to eat. Add extra Japanese pickles for added colour and crunch.
- 400 gm (2 cups) sushi rice
- 60 ml (¼ cup) rice wine vinegar
- 2 tsp caster sugar
- 400 gm sashimi-grade ocean trout, diced
- 2 tbsp coarsely chopped coriander
- 100 gm daikon, cut into julienne
- Pickled ginger, shredded nori and roasted sesame seeds, to serve
- 80 ml (⅓ cup) light soy sauce
- 2 tbsp sesame oil
- 20 gm (4cm piece) ginger, finely grated on a microplane
- 1Bring rice to the boil in 750ml water in a saucepan, stir once, cover and simmer over low heat until water is absorbed (13-15 minutes). Transfer to a tray, pour vinegar over rice, then sprinkle with sugar and 1 tsp salt. Stir occasionally until cooled (10 minutes).
- 2Meanwhile, for soy-ginger dressing, whisk ingredients in a large bowl to combine.
- 3Add trout and coriander to dressing and toss to combine. Divide rice among serving bowls and top with trout mixture, daikon and pickled ginger. Scatter with nori and sesame seeds to serve.