Green and gold rice bowls

Name: green gold rice bowls Matt Preston
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 cups (400g) pearl barley; 2 tbs sushi seasoning liquid (from supermarkets); 3 tsp sesame oil; 40g unsalted butter; 1 tbs white (shiro) miso paste; 1 1/2 cups (240g) fresh or thawed frozen corn kernels; 1/4 cup (40g) almonds, chopped; 2 tsp brown sugar; 6 spring onions, white part cut into 4cm-thick slices, green part shredded; 200g snowpeas; 3 tsp gochujang (Korean fermented chilli paste); 300g sashimi-grade tuna, cut into 5mm-thick slices; 2 tbs each tamari and furikake (from Asian food shops); 2 avocadoes, halved; 2 tbs each white and black sesame seeds, toasted; Kewpie mayonnaise, to serve

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by Matt Preston

delicious. senior editor

Apr 25, 2018

Show a little Aussie pride with these green and gold rice bowls from Matt Preston.

2 cups (400g) pearl barley
2 tbs sushi seasoning liquid (from supermarkets)
3 tsp sesame oil
40g unsalted butter
1 tbs white (shiro) miso paste
1 1/2 cups (240g) fresh or thawed frozen corn kernels
1/4 cup (40g) almonds, chopped
2 tsp brown sugar
6 spring onions, white part cut into 4cm-thick slices, green part shredded
200g snowpeas
3 tsp gochujang (Korean fermented chilli paste)
300g sashimi-grade tuna, cut into 5mm-thick slices
2 tbs each tamari and furikake (from Asian food shops)
2 avocadoes, halved
2 tbs each white and black sesame seeds, toasted
Kewpie mayonnaise, to serve

Method

1.

Boil barley in a saucepan of boiling water for 30 minutes or until tender. Drain, transfer to a bowl and stir through sushi seasoning and 1 tsp sesame oil. Set aside.
2.

Meanwhile, melt butter and miso in a frypan over high heat, stirring until well combined. Add corn, almonds, sugar and 1/3 cup (80ml) water, and cook, stirring occasionally, for 5 minutes or until reduced slightly. Remove from heat and cover to keep warm.
3.

Place green part of spring onions in a bowl of iced water and stand for 10 minutes to curl. Drain and set aside.
4.

Heat a frypan over high heat until very hot, then add snowpeas and cook on one side for 2 minutes or until blackened. Transfer to a plate and season. Return pan to high heat, add white part of spring onions, gochujang and remaining 2 tsp sesame oil, and cook, stirring regularly, for 90 seconds or until softened slightly.
5.

Toss tuna in tamari and dip tuna edges into furikake. Dip cut side of avocadoes in sesame seeds. Divide ingredients among serving bowls and serve with mayonnaise.