Japanese Scattered Rice Bowl

Cook time 40 minutes
Servings 4


1 ½ cups (325g) sushi rice, rinsed well  

80ml (⅓ cup) rice wine vinegar or mirin
2cm piece fresh ginger, thinly sliced
1 ½ cups (200g) frozen edamame beans, blanched, podded
20g dried wakame, rehydrated in boiling water for 2 minutes, drained
1 avocado, thinly sliced
4 radishes, thinly sliced
200g skinless sashimi-grade fish (your choice of salmon, tuna and kingfish), thinly sliced
8 cooked prawns, peeled, deveined, tails on
Pickled ginger, to serve
Shiso leaves, to serve

2 tbsp whole egg mayonnaise
1-2 tsp wasabi
1 tsp light soy sauce
Zest and juice of ½ lemon

Japanese Scattered Rice Bowl


Place rice and 500ml (2 cups) cold water in a medium saucepan over medium-high heat. Bring to the boil, then reduce heat to low, cover with lid and simmer for 10 minutes or until liquid is absorbed. Remove from heat and set aside, covered, for 10 minutes. Remove lid, add rice wine vinegar/mirin and ginger slices and cover with a lid. Set aside to cool slightly.

Meanwhile, to make the dressing, combine mayonnaise, wasabi, light soy sauce, lemon zest and juice and whisk together. Adjust seasoning as required and set aside.

Discard the ginger slices and gently stir the rice with a wooden spoon. Divide cooked rice between plates. Scatter edamame, wakame, avocado and radishes over the top. Add your choice of fish and prawns and drizzle with a little dressing. Sprinkle with pickled ginger, shiso and sesame seeds. Serve with remaining wasabi dressing.