Ingredients

Method

• 195 g Woolworths Blue Elephant Thai black rice, cooked and cooled
• 160 g Woolworths hot-smoked peppered mackerel
• 100 g mini cucumbers, roughly sliced
• 80 g Woolworths beetroot spirals
• 1 avocado, sliced
• 1/2 cup edamame beans, shelled (optional)
• 40 g baby spinach, to garnish
• 2 spring onions, finely chopped
• 1 t black or white sesame seeds, to garnish
• fresh coriander or microgreens, to garnish (optional)
• Woolworths slice ginger in brine, for serving
• lime juice, for serving
For the dressing, whisk:
• 2 T soya sauce
• 1 t sesame oil
• 1 T Woolworths Asian rice vinegar
• 1 honey or maple syrup
• 1 t fresh ginger, grated

Method

Ingredients

1. Cook the rice according to package instructions. Once cooked, allow to cool slightly then divide between serving bowls.

2. Arrange the mackerel, kohlrabi, beetroot, avocado, and edamame on top of the rice. Drizzle with the dressing.

3. Sprinkle with sesame seeds and top with the spring onions, coriander or microgreens if desired.

Cook’s note: Serve with extra soya sauce on the side if you prefer a saltier flavour. If you don’t have kohlrabi, try using thinly sliced cucumber or radishes for a similar crunch.

Find more seafood recipes here. 

Photographs: Jan Ras
Production: Amy Ebedes-Murray
Food assistant: Bianca Jones