AT A GLANCE
Green is good, especially in the form of crunchy raw snow peas and broccolini, seaweed salad and piquant wasabi peas. The peppery kick of a wasabi vinaigrette is incredibly moreish - adjust the heat level to suit your tastebuds.
|01||Bring rice, 500ml water and 1 tsp salt to a simmer in a saucepan, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes. Remove from heat and stand covered for 10 minutes, then uncover and fluff up rice with a fork.|
|02||For vinaigrette, whisk wasabi and mirin in a bowl until smooth, then gradually whisk in oil until emulsified. Whisk in vinegar and ginger, season to taste and thin with water if necessary to a drizzling consistency.|
|03||Divide warm rice among serving bowls, top with snapper, snow peas, broccolini and seaweed salad, drizzle with wasabi vinaigrette to taste and serve scattered with pea tendrils and wasabi peas.|