Kingfish and Avocado Rice Bowl with Cabbage, Nori and Pickled Cucumber
Kingfish and Avocado Rice Bowl with Cabbage, Nori and Pickled Cucumber
A delicious bowl of goodness for any day of the week. Most elements can be prepped in advance making this recipe great for meal prep. Feel free to swap out kingfish for sashimi salmon, tuna or even hot smoked trout. Blanched broccolini, snow peas and snap peas work nicely here too.
Kingfish and Avocado Rice Bowl with Cabbage, Nori and Pickled Cucumber
Serves 4 • Prep 15 mins • Cook 25 mins
Key Ingredient
White Soy, Tahini + Yuzu Dressing
Ingredients
300g short grain brown rice
200g frozen podded edamame
400g kingfish, diced
200g white cabbage, thinly shaved on a mandolin
2 avocados, quartered and stoned
2 spring onions, julienned
2 sheets nori, cut into 1cm squares,
White Soy, Tahini and White Soy Dressing, to drizzle
Togarashi, to serve
Quick Pickled Cucumber
¼ cup rice vinegar
1 tsp caster sugar
½ tsp salt
2 cucumbers, julienned
Method
1 Cook rice in a medium saucepan of salted boiling water for 25 mins until tender. Drain. Cover with a tea towel to steam dry.
2 For quick pickled cucumber, combine vinegar, sugar and salt in a bowl; add the cucumber and toss to coat. Refrigerate for 10 mins to pickle.
3 Cook edamame in a small saucepan of salted boiling water for 1-2 mins until tender. Drain and rinse under cold running water.
4 Drain cucumber from pickling liquid. Divide rice among serving bowls. Place two quarters of avocado in the centre of each bowl. Arrange kingfish, cabbage, edamame, pickled cucumber, nori and spring onion around avocado. Drizzle with dressing and scatter togarashi to serve
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