kingfish with cauliflower rice
sushi bowl
- 400g cauliflower, trimmed and chopped
- ½ cup (100g) sushi rice
- ½ cup (125ml) water
- 300g sashimi-grade kingfish
- ½ teaspoon sesame oil
- 1 sheet nori
- 1 cup (80g) shredded green cabbage
- 100g sugar snap peas, blanched and halved
- 1 long green chilli, thinly sliced lengthways
- micro (baby) purple shiso leaves, to serve
miso dressing
- 1 tablespoon white miso paste
- 1 teaspoon finely grated ginger
- 1 tablespoon mirin
- 2 teaspoons white wine vinegar
- ½ teaspoon sesame oil
- Place the cauliflower in a food processor and process for 30 seconds until finely chopped. Place the rice in a sieve and rinse under cold water. Place the rice and water in a medium saucepan over high heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 12 minutes or until tender and the water has absorbed. Remove from the heat, add the cauliflower, cover with the lid and set aside for 5 minutes to steam. Uncover and set aside to cool completely.
- Brush the kingfish with sesame oil and place on the nori sheet. Wrap tightly to enclose, trimming the edges. Wrap in plastic wrap and refrigerate until needed.
- To make the miso dressing, place the miso, ginger, mirin, vinegar and oil in a bowl and whisk to combine. Place the cabbage and half the dressing in a bowl and toss to combine.
- Divide the cauliflower rice between bowls. Slice the fish and place on top. Divide the cabbage, peas and chilli between bowls. Serve with the remaining dressing and purple shiso. Serves 4
Photography: Anson Smart