Japanese-style rice, cabbage and smoked trout salad

AT A GLANCE

  • Serves 4 people

  • 460 gm (2 cups) sushi rice, rinsed
  • 50 ml rice vinegar
  • 1 tsp caster sugar
  • 500 gm white cabbage (about ¼ small cabbage), shaved on a mandolin
  • 3 spring onions, thinly sliced
  • 200 gm smoked trout, coarsely flaked
  • To serve: roasted sesame seeds
  •  
  • Pickled ginger dressing
  • 100 ml grapeseed or rice bran oil
  • 60 gm pickled ginger
  • 40 gm golden shallots (about 2), chopped
  • 2 tsp tamari
  • 2 tbsp rice vinegar, or to taste
01   Combine rice, 600ml cold water and a pinch of salt in a saucepan, bring to the boil over high heat and cook, stirring occasionally, for 2 minutes. Cover with a lid, reduce heat to low and cook without uncovering for 8 minutes. Remove from heat. Combine vinegar and sugar in a bowl, then drizzle over rice, cover and set aside for 5 minutes. Tip rice onto a tray and spread out to cool briefly.
02   For pickled ginger dressing, blend oil, ginger and shallots in a small food processor, add tamari and rice vinegar and stir to combine.
03   Divide rice among bowls. Toss cabbage and spring onions in a bowl with pickled ginger dressing to taste, divide among bowls, top with smoked trout, scatter with extra sesame seeds and serve with remaining pickled ginger dressing.

Topics:

JAPANESE, FAST, SHALLOTS, SALAD, SEAFOOD, TROUT, MAIN, RICE, CABBAGE, GINGER

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

AIMEE JONES AND EMMA KNOWLES

FEATURED IN

Dec 2014

Dec 2014

View Full Site