Kingfish Poke with Pickled Ginger Ponzu Recipe

Ingredients

• 300 gm (1½ cups) brown rice
• 500 gm sashimi-grade kingfish, thinly sliced
• 1 telegraph cucumber, peeled, thinly sliced on a mandoline
• 100 gm daikon, cut into julienne
• 1 avocado, cut into 2cm dice
• 3 spring onions, thinly sliced
• 1 cup (loosely packed) mizuna (see note)
• Torn roasted nori and Japanese mayonnaise (see note), to serve
• Pickled ginger ponzu
• Finely grated rind and juice of 1 lime, 1 lemon and ¼ ruby grapefruit
• 60 ml (¼ cup) extra-virgin olive oil
• 70 gm (¼ cup) drained pickled ginger, finely chopped
• 2 tbsp grapeseed or other neutral-flavoured oil
• 1½ tbsp tamari
• 1½ tsp caster sugar