GREEN BOMB SNAPPER POKE

Prep time 5 mins

Cooking time 20 mins, plus standing Serves 4

INGREDIENTS

400g sushi rice, rinsed

350g sashimi-quality skinless snapper fillet, diced

120g snow peas, trimmed and julienned 120g broccolini, tips coarsely chopped, stalks thinly sliced

100g seaweed salad

Pea tendrils and wasabi peas, to serve

WASABI VINAIGRETTE

2 tsp wasabi paste

1 tbsp non alcoholic white 60ml vegetable oil (¼ cup) 2 tbsp rice vinegar

1 tsp finely grated ginge

METHOD

Bring rice, 500ml water and 1 tsp 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, then uncover and fluff up rice with a fork.

For vinaigrette, whisk wasabi and non alcoholic white wine in a bowl until smooth, then gradually whisk in oil until emulsified. Whisk in vinegar and ginger, season to taste and thin with water, if necessary to a drizzling consistency.

Divide warm rice among serving bowls, top with snapper, snow peas, broccolini and seaweed salad, drizzle with wasabi vinaigrette to taste and serve scattered with pea tendrils and wasabi peas.