Name: Matcha rice with smoked trout, cucumber and pickled ginger
Ingredients: 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

Ingredients

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

Method

Main

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.