Rice bowls with matcha and roast trout recipe | Gourmet Traveller

Ingredients

• 450 gm sushi rice, rinsed well, drained
• 1 tbsp vegetable oil
• 2 garlic cloves, finely chopped
• 3 tsp finely grated ginger
• 1 tsp caster sugar
• 90 ml light soy sauce
• 500 gm piece of ocean trout, pin-boned
• 3 tsp matcha powder, sieved
• Thinly shaved white cabbage and thinly sliced spring onions, to serve
• 1 tbsp brown rice vinegar
• Shredded toasted nori and roasted sesame seeds, to serve