BREAKFAST BOWL

Prep time 20 mins Cooking time 20 mins Serves 4

INGREDIENTS

300g short-grain brown rice

400g skinless, boneless ocean trout fillet, very thinly sliced

Diced avocado, furikake, shiso leaves, umeboshi plums and thinly sliced toasted nori (see note), to serve

350g piece daikon, thinly sliced ½ telegraph cucumber, half-peeled and shredded

RICE DRESSING

80ml rice grape vinegar (⅓ cup)

40g caster sugar

30ml light soy sauce

1 tsp finely grated ginger

METHOD

For rice dressing, process ingredients, 40ml water and a pinch of salt in a blender or with a hand-held blender to combine.

Cook rice in a large saucepan of boiling salted water until tender, 15-20 mins, then drain and transfer to a bowl. While warm, add dressing and turn rice gently until mixed thoroughly and cooled a little.

Divide rice among bowls, top with remaining ingredients and serve warm or at room temperature.

Notes: Furikake is a Japanese seasoning combining bonito flakes, sesame seeds and nori. It’s available from Asian and Japanese grocers and select health-food shops. Shiso leaves, umeboshi plums and shredded toasted nori are available from Asian and Japanese grocers.