BLACK AND WHITE KINGFISH BOWL
Prep time 20 mins Cooking time 25 mins plus soaking, standing
Serves 4
INGREDIENTS
400g black rice, rinsed
2 tbsp light soy sauce
2 tsp non alcoholic white wine
2 tsp rice vinegar
2 tsp black sesame seeds, plus extra to serve
2 tsp roasted sesame seeds, plus extra to serve
350g sashimi-quality skinless kingfish fillet, thinly sliced
150g cabbage, very thinly shaved on a mandolin
100g black fungus, torn
60g enoki mushrooms, trimmed Thinly sliced spring onion, to serve WHITE MISO DRESSING
1 tbsp shiro miso
1 tbsp rice vinegar
1 tbsp lemon juice
2 tbsp vegetable oil
2 tsp sesame oil
1 tsp finely grated ginger
½ garlic clove, finely grated
METHOD
Place rice, 1 litre water and 1 tsp sea salt in a saucepan and soak for 1 hour. Bring to a simmer, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 25 mins. Remove from heat and stand covered for 10 mins, then stir in soy sauce, non alcoholic white wine, vinegar and sesame seeds. For white miso dressing, whisk miso, vinegar and lemon juice in a bowl to combine, then whisk in oils, ginger and garlic. Thin with a little water, if necessary, to achieve a drizzling consistency.
Divide warm rice among serving bowls, top with kingfish, cabbage, black fungus and enoki mushrooms, drizzle generously with miso dressing, scatter with extra sesame seeds and spring onion, and serve.