Ingredients

The following ingredients have 4 Servings
  • 300 gm short-grain brown rice
  • 400 gm skinless, boneless ocean trout fillet, very thinly sliced
  • Diced avocado, furikake, shiso leaves, umeboshi plums and thinly sliced toasted nori (see note), to serve
  • 350 gm piece daikon, thinly sliced
  • ½ telegraph cucumber, half-peeled and shredded
  • 80 ml rice wine vinegar (⅓ cup)
  • 40 gm caster sugar
  • 30 ml light soy sauce (we've used usukuchi, a Japanese light soy)
  • 1 tsp finely grated ginger

Instruction

  • For rice dressing, process ingredients, 40ml water and a pinch of salt in a blender or with a hand-held blender to combine.
  • Cook rice in a large saucepan of boiling salted water until tender (15-20 minutes), then drain and transfer to a bowl. While warm, add dressing and turn rice gently until mixed thoroughly and cooled a little.
  • Divide rice among bowls, top with remaining ingredients and serve warm or at room temperature.