Brown Rice Chirashi Zushi

Name: Brown Rice Chirashi Zushi
Total time: 55 min
Yield: 4
Ingredients: 2 cups brown rice short-grain, rinsed; 5 3/8 tablespoons rice vinegar; 1 1/2 teaspoons rice malt syrup; 2 teaspoons ginger finely grated; 7/8 pound fish skinless, such as trout and tuna, sliced; 2 radishes cut into julienne; 1 plum cut into thin wedges; 1 spring onion thinly sliced; 1 3/4 ounces trout or salmon roe, about 1 small jar; 3 drops sesame oil; 3 teaspoons roasted sesame seeds; toasted nori optional; shiso leaves optional; pickled ginger optional; wasabi; light soy sauce

GOURMET TRAVELLER

16Ingredients

55Minutes

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Ingredients

US|METRIC

4 SERVINGS

2 cups brown rice (short-grain, rinsed)

80 mL rice vinegar

1 1/2 tsp. rice malt syrup

2 tsp. ginger (finely grated)

400 grams fish (skinless, such as trout and tuna, sliced)

2 radishes (cut into julienne)

1 plum (cut into thin wedges)

1 spring onion (thinly sliced)

50 grams trout (or salmon roe, about 1 small jar)

3 drops sesame oil

3 tsp. roasted sesame seeds

toasted nori (optional)

shiso leaves (optional)

pickled ginger (optional)

wasabi

light soy sauce

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Brown Rice Chirashi Zushi

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