Everyday Gourmet

The FOMO is too real!

TEFAL_EG8_EP27_Japanese Scattered Rice Bowl

TEFAL – Japanese Scattered Rice Bowl

Like most Aussies battling the winter chill,  your timeline is filled with friends and family, holidaying in picturesque destinations, gouging on exotic foods and here you are rugged up, contemplating your $5 latte. To beat your FOMO, Justine has the perfect cure. The Japanese Scattered Rice Bowl, also known as Chriashi Scattered Rice Bowl is packed with flavour, taking your palette on a flight straight to Japan. Watch the video below:

Chef: Justine Schofield

Serves: 4

Time: 40 minutes

Ingredients

1 ½ cups (325g) sushi rice, rinsed well

80ml (⅓ cup) rice wine vinegar or mirin

2cm piece fresh ginger, thinly sliced

1 ½ cups (200g) frozen edamame beans, blanched, podded

20g dried wakame, rehydrated in boiling water for 2 minutes, drained

1 avocado, thinly sliced

4 radishes, thinly sliced

200g skinless sashimi-grade fish (your choice of salmon, tuna and kingfish), thinly sliced

8 cooked prawns, peeled, deveined, tails on

Pickled ginger, to serve

Shiso leaves, to serve

Dressing

2 tbsp whole egg mayonnaise

1-2 tsp wasabi

1 tsp light soy sauce

Zest and juice of ½ lemon

Method 

Place rice and 500ml (2 cups) cold water in a medium saucepan over medium-high heat. Bring to the boil, then reduce heat to low, cover with lid and simmer for 10 minutes or until liquid is absorbed. Remove from heat and set aside, covered, for 10 minutes. Remove lid, add rice wine vinegar/mirin and ginger slices and cover with a lid. Set aside to cool slightly.

Meanwhile, to make the dressing, combine mayonnaise, wasabi, light soy sauce, lemon zest and juice and whisk together. Adjust seasoning as required and set aside.

Discard the ginger slices and gently stir the rice with a wooden spoon. Divide cooked rice between plates. Scatter edamame, wakame, avocado and radishes over the top. Add your choice of fish and prawns and drizzle with a little dressing. Sprinkle with pickled ginger, shiso and sesame seeds. Serve with remaining wasabi dressing

This recipe was cooked using the Ingenio 10 piece set. Discover more on the product here.

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Everyday Gourmet with Justine Schofield is entering its eighth season on Network 10. This episode will air on the 17/07.