Breakfast bowl recipe | Gourmet Traveller

Name: Breakfast bowl recipe | Gourmet Traveller
Total time: 40 min
Ingredients: 300 gm short-grain brown rice; 400 gm skinless, boneless ocean trout fillet, very thinly sliced; Diced avocado, furikake, shiso leaves, umeboshi plums and thinly sliced toasted nori (see note), to serve; 350 gm piece daikon, thinly sliced; ½ telegraph cucumber, half-peeled and shredded; Rice dressing; 80 ml rice wine vinegar (⅓ cup); 40 gm caster sugar; 30 ml light soy sauce (we've used usukuchi, a Japanese light soy); 1 tsp finely grated ginger

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Breakfast bowl recipe - For rice dressing, process ingredients, 40ml water and a pinch of salt in a blender or with a hand-held blender to combine.

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Ingredients

300 gm short-grain brown rice
400 gm skinless, boneless ocean trout fillet, very thinly sliced
Diced avocado, furikake, shiso leaves, umeboshi plums and thinly sliced toasted nori (see note), to serve
350 gm piece daikon, thinly sliced
½ telegraph cucumber, half-peeled and shredded
Rice dressing
80 ml rice wine vinegar (⅓ cup)
40 gm caster sugar
30 ml light soy sauce (we've used usukuchi, a Japanese light soy)
1 tsp finely grated ginger