Scal­lop poke with pick­led gin­ger dress­ing

Gourmet Traveller (Australia) - - Food -

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.

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