Sashimi Rice Bowls with Pickled Ginger Dressing

Ingredients

• 600 gm sushi rice (3 cups)
• 125 ml rice vinegar (½ cup)
• 1½ tbsp caster sugar
• 400 gm sashimi-grade skinless ocean trout fillet, sliced
• ¼ small white cabbage, thinly sliced on a mandolin
• 4 radishes, thinly sliced on a mandolin
• Thinly sliced spring onion, shredded nori and wasabi peas, to serve
• Pickled ginger dressing
• 100 ml grapeseed oil
• 2½ tbsp rice vinegar
• 2½ tbsp tamari
• 1½ tbsp finely diced pickled ginger
• 1 tbsp finely diced golden shallot