AT A GLANCE
Matcha brings a gorgeous earthiness to the sushi rice in this poke, contrasting with the sweetness of the trout and tang of the ruby grapefruit dressing.
|01||Place rice, 500ml water and 1 tsp sea salt in a saucepan, bring to a simmer, 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 mix in matcha.|
|02||For ruby grapefruit-tamari dressing, shake ingredients in a jar to combine.|
|03||Cook edamame in a saucepan of boiling salted water until tender (1-2 minutes), then drain, refresh and drain.|
|04||Divide warm rice among serving bowls, top with trout, edamame, cucumber and radish, drizzle with dressing to taste, scatter with tobiko and coriander cress and serve.|