This is a take on the popular poke bowl.  Poke is a traditional Hawaiian dish originating from the local fisherman using sliced raw fish, mainly tuna, quickly marinating, and serving with condiments as a snack.  The marinating and seasoning has been heavily influenced by the Japanese cuisine in multicultural Hawaii.  

In this bowl, the brown rice has nutty earthy notes and is tossed with a sushi rice dressing. Trout is quickly ‘cooked’ in a light pickle marinade dressing.  Each vegetable provides colour, texture, freshness and flavour contrasts. Create your rainbow in a bowl.  It’s raw, quick and so good.

serves 4

2 cups brown rice

⅓ cup brown rice vinegar (found in Japanese section of supermarket)

2 teaspoons raw castor sugar

½ teaspoon sea salt

400g fresh sashimi-grade salmon or ocean trout, diced

4 shitake mushrooms, stem removed and cap thinly sliced (optional)

2 avocado, halved, peeled and finely sliced

4 small radish, finely sliced

2 small carrots, cut into thin strips using a vegetable peeler

150g daikon, coarsely grated

½ cup blanched double-podded broad beans, refreshed in cold water

100g sugar snap peas, blanched, refreshed in cold water

1 spring onion finely sliced on diagonal

¼ cup coriander leaves

¼ cup shredded nori sheet, garnish (optional)

1 tablespoon toasted sesame seeds, garnish

dressing:

1½ tablespoon soy sauce

1½ tablespoons brown rice vinegar

1 tablespoon sesame oil

Bring rice and 750ml of water to the boil in a medium saucepan over a high heat.  Cover with tight fitting lid, reduce heat to low-medium and cook for 30 minutes, or until rice is tender and cooked through. Remove from heat and set aside covered for 10 minutes.  

Meanwhile, combine all the dressing ingredients in a medium bowl.  Add the trout and shitake, if using, stirring to coat well.  Set aside for 15 minutes.

To prepare rice, stir the brown rice vinegar, sugar and salt in a small bowl to dissolve.  Spread rice over a flat non-metallic tray and pour over the rice vinegar mixture.  Using a spatula mix rice and spread out again.  Repeat stirring and spreading the rice to cool rice quickly to room temperature. Set aside while preparing topping. (see note)

Divide rice between four serving bowls.  Spoon trout to one side of the bowl.  Top the rice with sliced half avocado and divide remaining vegetables among bowls. Drizzle over remaining dressing. Scatter with coriander, spring onion, shredded nori and sesame seeds. Serve immediately.

Note:  if not serving rice within 30 minutes after cooling, the rice must be refrigerated or harmful bacteria may develop.

Fiona Hammond © November 2019