Green bomb snap­per poke

Gourmet Traveller (Australia) - - Food -


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. 400 gm (2 cups) sushi rice, rinsed

350 gm sashimi-qual­ity skin­less snap­per fil­let, diced

120 gm snow peas, trimmed and juli­enned

120 gm broc­col­ini, tips coarsely chopped, stalks thinly sliced

100 gm sea­weed salad (see note) Pea ten­drils and wasabi peas, to serve


2 tsp wasabi paste

1 tbsp mirin

60 ml (¼ cup) veg­etable oil

2 tbsp rice vine­gar

1 tsp finely grated gin­ger

1 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.

2 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.

3 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.

Note Sea­weed salad is avail­able from se­lect fish­mon­gers and Ja­panese gro­cery shops. Drink sug­ges­tion Un­fil­tered, cloudy, sparkling sake.

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