Breakfast Bowl

gourmettraveller.com.au

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

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

subheading: 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

Directions at gourmettraveller.com.au

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