Matcha rice with smoked trout, cucumber and pickled ginger

AT A GLANCE

  • Serves 4 people

  • 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
  • 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
01   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.
02   Whisk grapeseed oil, soy sauce, garlic and remaining vinegar in a bowl.
03   Toss cucumber, pickled ginger, spring onion and a little dressing in a bowl to coat.
04   Serve matcha rice topped with trout, cucumber salad, sesame seeds and extra dressing.

Note Matcha, a powdered green tea, is available from Japanese supermarkets.

Topics:

FAST, GINGER, GARLIC, MODERN AUSTRALIAN, RICE, MAIN, TROUT, CUCUMBERS, SEAFOOD, SUMMER

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Feb 2016

Feb 2016

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