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 


  1. 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. 
  2. 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. 
  3. 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.
  4. 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 

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