OCEAN TROUT POKE ON MATCHA RICE
Prep time 20 mins
Cooking time 20 mins, plus standing Serves 4
INGREDIENTS
400g sushi rice, rinsed
1 tsp matcha powder, dissolved in 50ml hot water
150g podded edamame 350g sashimi-quality skinless ocean trout fillet, diced
1 small Lebanese cucumber, thinly sliced on a mandolin
2 radishes, trimmed, thinly sliced on a mandolin
Tobiko (see note) and coriander cress, to serve
RUBY GRAPEFRUIT-TAMARI DRESSING
2 tbsp vegetable oil
2 tbsp ruby grapefruit juice
1 tbsp rice vinegar
1 tbsp tamari
2 tsp lemon juice
1 tsp finely grated ruby grapefruit rind 1 garlic clove, finely chopped
METHOD
Place rice, 500ml water and 1 tsp sea salt in a saucepan, bring to a simmer, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 mins. Remove from heat and stand covered for 10 mins.
For ruby grapefruit-tamari dressing, shake ingredients in a jar to combine.
Cook edamame in a saucepan of boiling salted water until tender (1-2 mins), then drain, refresh and drain.
Divide warm rice among serving bowls, top with trout, edamame, cucumber and radish, drizzle with dressing to taste, scatter with tobiko and coriander cress and serve.
Note: If Tobiko, flying fish roe, is unavailable, substitute it with salmon roe.