serves
4
prep
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
difficulty
Easy
level
Stream free On Demand
Rice In A Trice
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- ½ red onion, very thinly sliced
- 1 Lebanese cucumber, julienned
- 1 head baby cos lettuce, shredded
- 3 pieces Korean perilla, vein removed and finely shredded
- 1 handful snow pea sprouts
- 100 g sashimi-quality tuna
- 100 g sashimi-quality salmon
- 100 g sashimi-quality kingfish
- 8 cups warm cooked short grain rice
- 1 sheet nori, very thinly sliced
Sauce
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tbsp gochujang
- 1 tsp sesame oil
- 2 spring onions, thinly sliced
- 2 garlic cloves, minced
- 1 large green chilli, seeded and finely chopped
- ½ tsp toasted sesame seeds
Instructions
- For the sauce, combine all the ingredients in a bowl.
- Place the onion, cucumber, lettuce, perilla and snow pea sprouts in another bowl and toss to combine.
- Slice the fish into 1 cm wide slices.
- Place the rice into serving bowls, top with the greens and shredded nori. Place the sliced fish on top and dress liberally with the sauce.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Rice In A Trice
