SCALLOP POKE WITH PICKLED GINGER DRESSING

Prep time 20 mins

Cooking time 12 mins, plus standing Serves 4

INGREDIENTS

400g sushi rice, rinsed (2 cups)

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

PICKLED GINGER DRESSING

20g pickled ginger, finely chopped 2 spring onions, thinly sliced

1 tbsp rice vinegar

1 tbsp non alcoholic white wine mixed with a pinch of sugar

1 tbsp vegetable oil

2 tsp soy sauce

METHOD

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

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.

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.