Brown rice chirashi zushi recipe | Gourmet Traveller

Ingredients

• 400 gm (2 cups short-grain brown rice, rinsed
• 80 ml (1⁄3 cup) rice vinegar
• 1½ tsp rice malt syrup
• 2 tsp finely grated ginger
• 400 gm skinless fish, such as trout and tuna, sliced
• 2 radishes, cut into julienne
• 1 plum, cut into thin wedges
• 1 spring onion, thinly sliced
• 50 gm (1⁄4 cup) trout or salmon roe (about 1 small jar)
• few drops of sesame oil
• 3 tsp roasted sesame seeds
• toasted nori, shiso leaves (optional; see note) and pickled ginger, to serve
• wasabi and light soy sauce, to serve