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.

Ingredients

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

Soy-ginger dressing

80 ml (⅓ cup) light soy sauce

2 tbsp sesame oil

20 gm (4cm piece) ginger, finely grated on a microplane

Method

1.Bring 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).

2.Meanwhile, for soy-ginger dressing, whisk ingredients in a large bowl to combine.

3.Add 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.

Recipe / styling by Lisa Featherby

Styling by Lynsey Fryers

Ingredients

Method

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