Festival Recipe
Goatsbridge Smoked Trout Poke Bowl
Recipe by Hannah O'Donnell
- Serves4
Ingredients
- 150g sushi rice
- 1 cucumber, peeled and deseeded
- 2 carrots, peeled and grated
- Quarter of a small white cabbage, shredded
- 1 bunch scallions, thinly sliced
- 2 avocados, sliced
- 100g mayonnaise
- 30g miso
- 20g Dijon mustard
- 1tbsp honey
- 2tbsp sugar
- 20ml cider vinegar
- 30ml mirin
- 10ml salt
- 1 sheet of nori cut into thin ribbons
- Small jar of sushi ginger
- White sesame seeds
- 20g Goatsbridge smoked trout
- 1 bag mixed leaves
Method
- Place sushi rice in a pot and rinse until the water runs clear.
- Cover with 200ml cold water and put onto boil. Once boiling reduce heat to simmer and cook for 9 minutes.
- Remove from heat and put the lid on the pot. Leave to rest for 10-15 minutes.
- The rice will continue to slowly cook off the heat.
- Once rested, add the cider vinegar, salt and sugar to the rice.
- Now for the mayo. In a mixing bowl add the miso and the Dijon mustard and the honey, mix well.
- Now incorporate the mayo. Miso can be difficult to mix because of its thickness that's why I add it to the bowl first before the mayo.
- Season to taste and set aside.
- For assembling, place the mixed leaves in the bottom of the bowl and dress with your favourite vinaigrette.
- Add the rice, cucumber and other vegetables.
- Flake the trout into the bowl onto off the other ingredients. Finish with a squeeze of the miso mayo, sesame seeds and nori.
