Herring Rice Bowl with Tahini: A Modern Twist on an Egyptian Classic

Herring Rice Bowl with Tahini
by Chef Mido Barsoum

An easy-to-assemble rice bowl fusing Japanese and Egyptian flavours with a tangy tahini soy dressing.


Get the full recipe here and watch the chef prepare his dish.

Ingredients:
2 cups Egyptian short grain white rice
3 cups water
1/2 cup sushi vinegar
3 tbsp tahini paste
3 tbsp sesame oil
2 tbsp lemon juice
1 tbsp soy sauce
700g smoked herring fillets

For the garnish: spring onions, sesame seeds, finely sliced ginger, finely shredded nori (Japanese seaweed)


Method:
- Wash rice in a mesh strainer under cold running water until the water runs clear.
- Drain the rice well, then transfer it to the rice cooker along with the measured amount of water.
- Close the rice cooker and select the rice cooking module.
- Once the rice cooker has finished cooking the rice, let it steam for another 5 to 10 minutes before opening the cooker.
- Open the rice cooker and fluff up the rice with a rice paddle. Close the cooker again for 5 more minutes.
- Transfer the cooked rice to a shallow bowl or baking dish and drizzle the sushi vinegar over it. Cut and fold the vinegar into the rice using a slashing motion to avoid breaking the rice grains. Do not stir or mash!
- Set aside to cool. Cover with a clean, damp kitchen cloth to prevent the rice from drying out.

- For the dressing, add all the ingredients except for the sesame oil into a small bowl. Stir to mix well while steadily adding the oil in small quantities to the mix. This will emulsify the dressing and result in a creamy consistency.

- Remove the smoked herring fillets from their packaging and slice them into 1-inch slices.

To serve:
Scoop some of the rice into a serving bowl and top with smoked herring slices and a dollop of dressing. Garnish with chopped green onions, toasted sesame seeds, sliced fresh ginger, and shredded nori for some extra crispness. Enjoy!