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Breakfast Bowl
Ingredients
- 300 gm short-grain brown rice
- 400 gm skinless, boneless ocean trout fillet, very thinly sliced
- Diced avocado, furikake, shiso leaves, umeboshi plums and thinly sliced toasted nori (see note), to serve
- 350 gm piece daikon, thinly sliced
- ½ telegraph cucumber, half-peeled and shredded
- Rice dressing
- 80 ml (⅓ cup) rice wine vinegar
- 40 gm caster sugar
- 30 ml light soy sauce (we’ve used usukuchi, a Japanese light soy)
- 1 tsp finely grated ginger
- NoteFurikake 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.
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