Rice Bowl Medley

Fish jelly prep

*Do this step well in advance to allow the gel to solidify.

1. Peel the ginger root, and cut this into 1 inch pieces.
2. Clean your scallion stalks, then cut off the whites of scallions. Set the greens aside for future recipes!
3. In a pot, combine the soy sauce, fish bones, ginger and scallion whites. Add in enough water where it just covers the fish bones. Bring this to a boil.
4. While waiting for it to boil, in a separate bowl, bloom the gelatin by stirring the granules into warm water and leaving for five minutes. Once this is ready, stir this into your fish pot until the gelatin has fully dissolved.
5. Reduce the fish pot to a simmer and allow it to cook for 30 minutes.
6. Once ready, strain the liquid into a shallow dish and let it cool at room temperature. Once cooled, put the dish into the fridge to set.
7. Once the gel has set, flip it out of the shallow dish and cut it into small pieces – traditionally in the shape of a small fish! ​​

Rice prep:

1. Wash your rice thoroughly until the water runs relatively clear – about 3 rounds of washing. Drain out the water.
2. In a rice cooker, place in the rice with equal parts water – in this case 2 cups of water to 2 cups of rice.
3. If you’re preparing the rice on the stove top, add about ½ cup more water than rice. Bring your pot to a boil while stirring occasionally. Once it is boiling, reduce your heat to a low simmer, partially cover the pot with a lid and allow it to cook for 20 minutes or until the rice is completely cooked.
4. When finished, fluff the rice with a rice paddle or a fork.