Scallop poke with pickled ginger dressing

SERVES 4 // PREP TIME 20 MINS // COOK 12 MINS (PLUS STANDING)

Scallops are amazing served raw – be sure to trim the muscle from the side, then use a very sharp knife to slice them horizontally into rounds.

400 gm (2 cups) sushi rice, rinsed

2 tsp roasted sesame seeds

2 tsp sesame oil

2 tsp rice vinegar

16 sashimi-quality scallops, trimmed and thinly sliced into rounds

1 avocado, thinly sliced

1 Lebanese cucumber, cut into julienne

¼ small daikon, cut into julienne Furikake (see note) and thinly sliced spring onion, to serve

PICKLED GINGER DRESSING

20 gm pickled ginger, finely chopped

2 spring onions, thinly sliced

1 tbsp rice vinegar

1 tbsp mirin

1 tbsp vegetable oil

2 tsp soy sauce

1 Bring rice, 500ml water and 1 tsp sea 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. Add sesame seeds, oil and vinegar and stir to combine.

2 Meanwhile, for pickled ginger dressing, shake ingredients in a jar to combine and season to taste.

3 Divide warm rice among serving bowls, top with scallops, avocado, cucumber and daikon, drizzle with pickled ginger dressing to taste and serve scattered with furikake and spring onion.

Note Furikake, a Japanese rice seasoning, is available from Japanese grocers. Drink suggestion Fine, fruity junmai daiginjo.